• Preheat the oven to 375°F.
• Clean and peel potatoes, or leave the skin on, if desired. Use a fork to poke a few holes throughout the potatoes.
• In a large pot of cold water, season with salt and bring potatoes and garlic cloves to a boil over high heat. Cook until fork tender, then drain.
• To a saucepan, warm up heavy cream and butter over medium heat. Season with chicken bouillon, oregano, rosemary and one garlic clove. Once the cream comes to a low simmer, remove from the heat and pour into the pot with the potatoes.
• Mash the potatoes with the butter/cream until smooth, then add in a scoop of sour cream and mix to combine. Season the potatoes with salt, pepper, garlic powder, and Italian seasoning. Adjust according to taste.

For the ground beef

• In a saucepan sautè the ground beef. When it's almost cooked through, add in diced onions and cook until fragrant. Drain excess oil if needed, then mix in minced garlic and seasonings.
• Add the tomato paste to the center of the pan and allow it to caramelize slightly to deepen the flavor. Stir it into the ground beef, then add the water, Worcestershire sauce, and BBQ sauce. Mix until well combined, then stir in the mixed vegetables. Cook for about 6 minutes, or until the vegetables have softened.
• Transfer the ground beef mixture to the bottom of a casserole dish and spread into an even layer. Top with about 1/2 cup of shredded Colby jack cheese, followed by a thick, even layer of mashed potatoes. Sprinkle the remaining Colby jack and mozzarella over the top.
• Bake for 25 minutes. Then, switch the oven to broil and broil for an additional 2–3 minutes, or until the cheese is melted, bubbly, and lightly golden. Be sure to keep a close eye on it while broiling to prevent burning.
• Remove from the oven and allow to cool and set for 10 minutes before serving. Enjoy!