1. Prepare the mashed potatoes:
Start by boiling the potatoes in a large pot of salted water. Cook for 10–15 minutes until tender. Drain and return them to the pot. Mash with butter and milk until smooth and creamy. Set aside.

2. Cook the meat filling:
In a large pan, heat the vegetable oil over medium heat. Add the onion and garlic, cooking for 3–5 minutes until softened. Add the carrots and cook for another 5 minutes.

3. Brown the meat:
Add the ground beef to the pan and cook until browned, breaking it apart with a spoon. Drain any excess fat if necessary.

4. Add the seasonings:
Stir in the tomato paste, Worcestershire sauce, soy sauce (if using), and flour. Cook for 2–3 minutes to let the flour combine with the meat and create a thick base.

5. Simmer the filling:
Pour in the beef broth and add the peas. Stir everything together and let the mixture simmer for 10–15 minutes until the sauce thickens and the vegetables are tender. Season with salt and pepper to taste.

6. Assemble the pie:
Preheat the oven to 180°C (350°F). Transfer the meat mixture into a greased baking dish, spreading it evenly. Top with the mashed potatoes, smoothing it out to cover the filling. If desired, sprinkle with Cheddar cheese for an extra cheesy topping.

7. Bake the pie:
Place the pie in the oven and bake for 20–25 minutes, or until the top is golden and crispy. For an extra golden top, you can place the pie under the broiler for 2–3 minutes at the end of cooking.

8. Serve:
Remove from the oven and let it rest for a few minutes before serving.