1. Preheat oven to 400°F (200°C).

2. In a large skillet, brown ground beef over medium-high heat and drain excess fat.

3. Add chopped onion, diced carrots, and minced garlic; cook 5–7 minutes until vegetables are tender.

4. Stir in tomato paste, Worcestershire sauce, salt, pepper, and beef broth; simmer 5 minutes until slightly thickened.

5. Fold in peas and remove skillet from heat.

6. Mash potatoes with butter and milk until smooth.

7. Spread beef mixture evenly in a baking dish and top with mashed potatoes, sealing edges.

8. Use a fork to create ridges on the potato surface for crisping.

9. Bake 20–25 minutes until potatoes are golden, then broil 2–3 minutes for extra crispness if desired.

10. Let rest 10 minutes before serving.