Wash and peel the potatoes. Dice into cubes and put into a saucepan.

Cover the potatoes in the saucepan with water. Cook on high heat until boiling. Allow the potatoes to boil 10-15 minutes or until fork tender.

Drain potatoes and return to the saucepan. Add the butter, almond milk, and salt. Mash with a potato masher. Add the egg yolk and parmesan cheese. Set aside

While the potatoes cook, start the meat filling. In a skillet, add the garlic oil and ground meat. Cook the ground meat until no longer pink.

Add the oregano, parsley, rosemary, salt, black pepper and worcestershire sauce. Stir to combine.

Next add the gluten free flour, and tomato paste. Stir and cook for one minute. Next add the beef broth. Stir again until tomato paste is mixed in.

Add the corn, carrots, peas and green onion tops. Simmer for four minutes and then turn off heat and set aside.

Grease a 9x13 baking dish with cooking spray or butter.

Pour the meat mixture into the dish and spread it out evenly.

Next add dollops of mashed potatoes on top of the meat mixture. With a large wooden spoon, spread out the mashed potatoes evenly all the way to the edge to the pan. This will seal in the meat mixture. If you want you can spread out the mashed potatoes like frosting.

Bake in a 400 degree F oven for 30 minutes or until mashed potatoes turn golden brown.

Top with chopped fresh parsley and serve immediately.

Store any leftovers in an airtight container in the refrigerator for up to four days.