Peel and quarter the russet potatoes and place in salted water in a medium pot and cook over high heat. Once water starts boiling, turn down to medium-high heat and cook for about 15 minutes or until potatoes are tender.
In the meantime, sauté the onions for 1 minute. Add the garlic, salt and pepper, and sauté for an additional minute. Next, add the ground lean beef and cook until browned for about 8 minutes. Once cooked, drain any excess grease. Add the peas, carrots and corn.
Returning to the potatoes, drain and mash them in the pot. Add salt and pepper, butter and a splash of milk and mash until your reach a smooth, creamy mashed potato consistency.
Preheat the oven to 375°F. To assemble your pie, add the beef mixture and gravy to a 12 x 16 pan and mix until well combined. Top the mixture with mashed potato and spread evenly over the top. Using a fork, score the top of the potatoes. Bake for 10 minutes. Next, switch to a high broil and broil for approximately 8 minutes or until potatoes start to brown lightly on the top.
Let the pie rest for at least 10 minutes and you're ready to serve!
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