Step 1

Put potatoes in a pot, cover with water and cook until potatoes are tender, 12–15 minutes. Drain potatoes and return to the pot.

Step 2

Stir in half-and-half and butter and mash until the potatoes are the consistency you like.  Season with with salt and pepper.

Step 3

Cook the beef in a large deep skillet over medium high heat until browned.  Drain the beef in a colander and set aside.

Step 4

Pour ¼ cup of water into the skillet, add onion and carrots and cook over medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.

Step 5

Add Worcestershire sauce, 1 cup water, and the cooked beef. Stir in a pinch each of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas and cream turn off the heat.

Step 6

Let stand for a minute or two, taste and add salt and pepper as needed.

Step 7

Divide the mashed potatoes among bowls, making a little well in each mound of potatoes. Ladle the beef mixture on to each bed of potatoes, and then serve it up!