Peel and quarter the potatoes and place them in a medium-sized pot. Cover with cold water and add a teaspoon of salt. Bring to a boil, then reduce to a simmer and cover the pot until potatoes are tender and can easily be pierced with a fork (about 20-25 minutes).

While the potatoes are cooking, heat a tablespoon of olive oil in a large pan on medium heat. Add the onions and cook until tender, then add the ground meat. Cook until no longer pink.

Add in the spices, frozen vegetables, garlic, tomato paste, and broth. Bring to a simmer and reduce the heat to low. Cook uncovered for 10 minutes, adding more broth if needed so the meat doesn’t dry out. At the end, add in the pomegranate molasses. 

Mash the cooked potatoes along with the garlic, butter, milk, and cardamom. Adjust salt and pepper to your liking.

Preheat the oven to 400 ℉ (200 ℃).

Assemble. Sprinkle the breadcrumbs onto the bottom of your casserole dish (9x13 or similar) and spread about ¼ to ⅓ of the mashed potatoes on top (you just want a thin layer to cover the bottom of your dish). Followed by the meat mixture, the rest of the mashed potatoes, and finally the shredded cheese.

Bake for 20-25 minutes or until the cheese has melted and slightly browned. Serve.