Peel and chop the potatoes into chunks. Place in a pot of water and boil for about 20 minutes until tender.

Preheat your oven and place a deep baking dish inside to heat up.

Meanwhile, chop the onion and fry in a pan until nearly golden brown.

Add the ground beef to the onions, breaking it up thoroughly as it cooks until no pink remains.

Crumble the vegetable bouillon cube into the meat mixture, ensuring it's completely incorporated.

Add the peas and stir to combine. Mix in the browning sauce and a splash of potato cooking water to create a saucier consistency.

In a small dish, mix the cornstarch with cold water to create a slurry. Pour into the meat mixture, stirring quickly as it thickens to form a gravy.

Once potatoes are tender, drain them (reserving some cooking water just in case) and mash with milk and butter to your preferred consistency.

Remove the hot baking dish from the oven. Pour in the thickened meat mixture and top with the mashed potatoes.

Use a fork to create ridges across the potato topping for a crispy texture when baked.

Return the dish to the oven and broil until the potato peaks turn golden brown and slightly crispy.