Set out a 7"x 11" baking dish.

If making mashed potatoes, peel potatoes and being boiling in medium sized pot.

Heat oil over medium high heat in a large, deep skillet. Add the beef, garlic and onion, and cook until browned. Add the carrots and continue cooking until veggies are starting to soften.

Sprinkle the salt, paprika, and flour over the pan. Cook for 2 minutes, stirring often. Stir in the tomato past and cook, stirring all the time, until it smells roasted (about 1 minute).

Add the beef broth and simmer for about 4-5 minutes or until a thick gravy has formed.

Stir in the peas and herbs. Then spread in the baking dish. Set aside and cool.

In the meantime, make your favorite mashed potatoes - about 4 cups to top off the casserole. Once potatoes are soft with a fork, transfer to a colander and cool for several minutes. Add to bowl of an electric mixer, and then combine with butter. Beat on medium or about three minutes. Then slowly pour in the milk. Add salt and pepper as desired. Spread or pipe on potatoes.

Preheat oven to 400 degrees. Sprinkle with cheese and bake for 20 minutes or until golden.