Place the peeled and chunked potatoes in a large pot, cover with cold water, and bring to a boil. Cook until the potatoes are fork-tender, usually around 15-20 minutes.

Drain the potatoes thoroughly and return them to the pot. Mash them using a potato masher or a ricer for a smoother texture.

Heat the milk in a saucepan until warm (not boiling) and add it gradually to the mashed potatoes, mixing until creamy.

Add the unsalted butter, sea salt, and freshly ground black pepper to taste. Continue mashing until smooth. Set aside.

Preheat your oven to 375°F (190°C).

In a large skillet or pan over medium heat, brown the grass-fed ground beef. Once cooked, remove any excess fat.

Add chopped onions and minced garlic to the skillet. Sauté until the onions become translucent.

Stir in the chopped carrots and cook for a few minutes until they begin to soften.

Add the organic frozen peas, double-concentrated tomato paste, and premium Worcestershire sauce. Stir well to combine.

Sprinkle the organic all-purpose flour over the mixture and stir until everything is coated evenly.

Gradually pour in the homemade beef broth, stirring continuously. Allow the mixture to simmer and thicken for a few minutes until it reaches a stew-like consistency.

Transfer the prepared filling into a baking dish or a casserole dish, spreading it evenly.

Spoon the creamy mashed potato mixture over the filling, smoothing it out with a spatula or fork.

Use the fork to create decorative patterns or peaks on the surface of the mashed potatoes, if desired.

Place the dish in the preheated oven and bake for 25-30 minutes or until the potato topping turns golden brown and the filling bubbles around the edges.

Once done, remove from the oven and let it cool slightly before serving.