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Prepare the Meat Filling:
Heat olive oil in a large skillet over medium heat.
Add finely chopped onion and minced garlic, cooking until softened.
Add ground lamb or beef, cooking until browned. Drain excess fat.
Stir in diced carrots and cook for a few minutes until softened.
Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Mix well.
Pour in beef broth, bring to a simmer, and cook until the mixture thickens.
Stir in frozen peas and cook for another 5 minutes. Remove from heat and set aside.
Prepare the Mashed Potato Topping:
Boil peeled and chunked potatoes in salted water until tender. Drain well.
Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper to taste.
If using, stir in grated cheddar cheese.
Assemble and Bake:
Preheat oven to 400°F (200°C).
Spread the meat filling evenly in a baking dish.
Top with mashed potatoes, spreading evenly. Use a fork to create peaks for a crispy top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.