Step 1

Preheat the oven to 400°F. Place the potatoes in a large pot and cover with water. Bring to a boil. Boil for 10-15 minutes, just until you can easily pierce with a fork. Take care not to overcook.

Step 2

Drain the potatoes and return them to the pot. Use a potato masher or hand mixer to mash the potatoes. Add the butter and milk to the potatoes. Mash a bit more to incorporate them into the potatoes.

Step 3

Stir in the salt and pepper. Taste and adjust as desired. Stir in 1 cup of cheese and set aside.

Step 4

While the potatoes are cooking, cook and crumble the ground beef over medium-high heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.

Step 5

Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.

Step 6

Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.

Step 7

Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat.

Step 8

Transfer the filling to a 9x13 baking dish. Scoop the potatoes over the filling, spreading them out in an even layer. Sprinkle the remaining cheese over the potatoes and bake for 10-15 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.