I always get excited about super-sized servings of this dish when I’m out. Now I get to enjoy it from my own kitchen!

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat. Add the onion and carrots, cooking until they are soft, about 5 minutes. Add the garlic and cook for another minute.

3. Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up as it cooks. Season with salt and pepper.

4. Stir in the tomato paste, beef broth, and Worcestershire sauce. Bring to a simmer, then reduce the heat and cook for about 10 minutes, or until most of the liquid has evaporated.

5. Stir in the frozen peas and remove from heat.

6. Spread the meat mixture in an even layer in a 9×13 inch baking dish. Spoon the mashed potatoes over the meat, smoothing the top.

7. Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.

8. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

9. Allow to sit for 5 minutes before serving.

For a lighter version, you can use ground turkey instead of beef and sweet potatoes instead of regular potatoes. To make it gluten-free, ensure your Worcestershire sauce and beef broth are gluten-free. If you have vegetarian family members, a meat substitute or lentils can be used in place of the ground beef.