Begin by finely dicing carrots and onions and any other raw veggies of choice, and chop potatoes into large chunks.

Put potatoes in a large pot of salted water and bring to a boil.

Add the carrots and onions to a large sauce pan with the ground beef over medium heat. Season the meat and vegetables with the garlic powder, salt, pepper and Italian seasonings. Break up the meat and cook until browned.

Once the meat is browned, add the tomato sauce, balsamic vinegar, and additional vegetables. Bring to a simmer and allow to cook until the vegetables are cooked through and the sauce has thickened.

Check the potatoes while the sauce thickens. Once they are fork tender, strain them and place in a bowl or stand mixer.

Add the butter and let it soften in the hot potatoes before mashing.

Mash the potatoes either with the mixer or with a potato masher.

Add milk 1/2 cup at a time until the potatoes are your desired consistency.

Pour the meat and veggie sauce into a 9x13 inch baking dish, then top with dollops of mashed potatoes. Spread the potatoes to evenly cover the pan.

Sprinkle the shredded cheese on top, then bake in the oven at 375° F until the cheese melts and begins to color (about 10-15 minutes).