Boil the potatoes until tender in 1 quart of the chicken stock, if potatoes are not completely covered, add more stock or a bit of water (reserve a cup and a half for the pie)

When potatoes are tender to touch with a fork, drain the stock (technically you could reserve it and use it toward your cup and a half needed for the pie).

Mash the potato with a hand masher or fork, add the creams and buttermilk

Add salt and pepper to taste

Stir just until lumps are gone (do not over stir or potatoes will be too sticky)

Set Potatoes aside for now

In a frying pan add your tablespoon of olive oil and sweat your onion celery and carrots until glistening.

Add in the ground beef and cook until no more pink shows in the meat

Drain the excess grease from the frying pan into a bowl to discard when cool

Add in the tomato paste, the worcestershire, the rosemary, and thyme, and more black pepper

Add in the flour and mix around then also add your first cup of chicken stock ( stir and your mixture should have the consistency of chili, if too thick add the additional stock)

Remove the mixture from the heat once you have the consistency you are seeking

Preheat your oven to 400 degrees F

Gently fold the cheeses into your mashed potatoes

Now you are ready to assemble your pie

In a baking dish add the layer of meat first, then the peas and corn

Using a rubber spatular spread a thick layer of the mashed potatoes over your existing ingredients you can form peaks by patting the potatoes with your spatula and moving it straight up

You can optionally add salt and pepper to the top, a bit of shredded Parmigiano Reggiano and or paprika and or dried chives

Bake at 400 F uncovered for 30-35 minutes