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Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion and carrot and cook until softened, about 5 minutes. Season with salt and pepper.
Add in the tomato paste and garlic and stir for a minute. Stir in the flour and cook an additional minute.
Slowly stir i the beef broth and then the Worcestershire sauce. Bring the mixture to a simmer, then add the meatballs. Cover, reduce the heat, and allow to cook for 25 to 30 minutes.
Meanwhile, add the potatoes to a large pot, then fill with enough water to cover the potatoes by a couple inches. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes, then return the potatoes to the same pan and let them sit for a minute or two.
Add in the butter and parmesan. Mash with a potato masher until smooth, then stir in the egg. Add in milk, if needed, to reach your desired consistency. Season to taste with salt and pepper.
Preheat the oven to 400ºF.
Stir the peas into the meatball mixture. Pour the mixture into a 9x13-inch baking dish. Dollop spoonfuls of the potatoes on top of the meatball mixture, then spread out gently with a spoon to cover the top. Bake until the top is golden brown, about 20 minutes. Let the casserole sit for 10 minutes before serving.