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Heat the olive oil in a large frying pan over medium heat.
Add the beef mince and cook until browned. Remove and set aside.
Sauté the onion, carrot, and celery in the same pan for 5 minutes. Add the garlic and cook for another 2 minutes.
Stir in the flour and tomato paste, cooking for 2 minutes.
Return the beef mince to the pan, pour in the beef stock, and add the Worcestershire sauce, add in your chopped herbs
Simmer uncovered for 20 minutes until thickened. Season with salt and pepper.
Boil the potatoes in salted water for 15-20 minutes until tender.
Drain and mash with milk, butter, Dijon mustard, cheese and chives.
Preheat the oven to 200°C
Before spooning the filling into the dish, add in your frozen peas.
Spoon the filling into an ovenproof dish and spread the mashed potatoes on top.
Bake for 25-30 minutes until golden and bubbling.