In Dutch oven heat up olive oil and add beef, onion, and carrots, season with salt and pepper. Cook until done. Drain grease.

Add 1/2 cup peas and 1/2 cup corn, cook until done. Add 2 tbsp butter, cook until melted. Add 2 tbsp flour, 1/3 tbsp thyme, and 1 clove garlic. Stir until incorporated and garlic is fragrant.

Add beef stock, and bring to a boil over high heat. Cook for a couple of minutes, until the sauce thickens. Add to Pyrex container.

Placed potatoes in pot filled with cold water. Bring to a boil until fork-tender. Drain.

Add back to pot and mash until desired consistency. Add 1/2 cup heavy cream, 1/4 cup milk, 3 tbsp butter, and 1 cup cheddar cheese and stir. Season with salt and pepper. Add on top of meat layer in Pyrex container. Freeze.

When prepping for eating, let thaw overnight. Preheat oven to 350°F. Bake in 30 minute intervals until 160°F