Add the potatoes to a large saucepan and cover with water. Add 1/2 tsp salt to the pan and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain potatoes.
Add the drained potatoes to a large bowl along with the butter, milk, 1/2 tsp salt, and 1/4 tsp pepper. Mash with a potato masher until no lumps remain. Season with salt and pepper to taste and set aside.
MEAT FILLING AND ASSEMBLY:
Preheat the oven to 425°F.
Brown the ground beef in a large saute pan over medium-high heat breaking it up as it cooks, about 6 minutes. Drain any fat from the pan and discard.
Add the onion and garlic and cook until onions are softened, about 4 minutes.
Stir in the tomato paste, 1/2 tsp salt, 1/4 tsp pepper, and the Worcestershire sauce. Cook while stirring about 1 minute.
Pour in the chicken broth and frozen corn. Bring to a boil then reduce heat to medium-low. Simmer until liquid has evaporated, about 6 minutes. Season with additional salt and pepper to taste, if necessary.
Spread the meat mixture evenly into the bottom of a 2-quart baking dish. Spread the mashed potatoes evenly on top then drag the tines of a fork all over the top to form lines in the potatoes.
Bake in the preheated oven uncovered for about 35 minutes or until top if lightly browned.
Sprinkle the cheese on top and bake an additional 5 to 10 minutes or until cheese is bubbly.
Remove from the oven and let rest 10 minutes before serving.
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