If you have a pressure cooker then you need to bust it out and use it.
First peel potatoes and cut into uniform sizes ( big 2" chunks )
Place potatoes into the pressure cooker and pour the fat free chicken broth over the potatoes making sure the potatoes are covered completely.
Set to high pressure for 11 minutes
Once done, release steam, strain liquid and place into a stand mixer with whisk attachment or into a bowl and get and handheld mixer
Add the 3 TBSP light butter, 1/2 cup almond milk and mix until light and fluffy. Season with salt and pepper to taste. Set aside
In a pan saute the onions until translucent. Add garlic and saute for another 30 seconds
Add the beef and cook until completely cooked through.
Add 1/2 tsp fresh thyme , beef bouillon base and season with salt and pepper to taste.
Once beef is cooked through take a bowl , pour the hot water in and whisk in the cornstarch.
Pour the mixture into the beef mixture and cook until a nice brown gravy forms
Pour the frozen veggies over the beef mixture then put the mashed potatoes on top of the veggies
Set oven to 375 degrees. Bake for 30 minutes
Pour melted butter and thyme mixture over the top, set oven to low broil and broil until golden brown
Serve and enjoy