Wash hands with soap and water. Preheat the oven to 425 degrees.

Wash and dry the potatoes; peel if desired. Slice the potatoes into ¼-inch thick circles. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until barely tender, 3-5 minutes. Drain and set aside.

Heat a little oil in a large oven-proof skillet over medium-high heat (if you do not have an oven-proof skillet, see note in step 4). Cook the ground beef, breaking up with a spoon, until browned.

Stir in the flour until smooth and season with salt and pepper. Slowly start stirring in the broth, making sure it is fully combined before adding more. A gravy should form, add as much broth as desired to get desired consistency.

Stir the peas and carrots into the gravy. If you do not have an oven-proof skillet, transfer the meat, vegetables and sauce to a greased casserole dish and continue to the next step.

Arrange potato slices on top of meat mixture and sprinkle with cheese. Bake for 25-30 minutes or until bubbly and cheese is melted and just starting to brown. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.