Preheat the oven to 400°F.
Place the peeled and cut up potatoes and parsnips in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover and cook until fork tender, approximately 15 minutes. Drain the potatoes in a colander and return them to the saucepan. Mash them and then add the Frigo® Whole Milk Ricotta Cheese, Frigo® Fresh Grated Parmesan Cheese, half and half, salt and black pepper. Continue to mash until smooth and well combined.
While the potatoes are cooking, prepare the filling. In a large sauté pan, add the vegetable oil and set over medium-high heat. Once the oil shimmers, add the onion and sauté just until they begin to turn translucent, approximately 5 minutes. Add the carrots, mushrooms, salt and black pepper and stir to combine. Cook until the carrots sweat out most of their water and the mushrooms start to lightly brown, about 5 minutes. Add the beef, wine or beef broth, garlic, tomato paste and Worcestershire sauce and cook until browned and cooked through, approximately 5 minutes. Then, turn the heat off and fold in the Frigo® Whole Milk Mozzarella Cheese, Frigo® Fresh Grated Parmesan Cheese, rosemary, thyme, corn and peas.
Grease an 11-inch x 7-inch glass baking dish or six 8-ounce mini crocks. Add the meat mixture to your dish(es), spreading evenly. Top with the mashed potato mixture, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. With a fork, run the tines over the top to create channels to hold cheese. Sprinkle with the 2 tablespoons of Frigo® Fresh Grated Parmesan Cheese.
Then, place the dish(es) on a parchment lined half-sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to cool slightly before serving.