Ingredients:

For the meat layer:
500 g ground beef
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 large carrot, grated
1 cup peas (can be frozen)
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
For the potato layer:
4-5 large potatoes, peeled and cut into pieces
1/2 cup of milk
2 butter spoons
Salt and pepper to taste
1/2 cup grated cheddar cheese (optional)

Instructions:

Prepare the potatoes: Cook the potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain and mash the potatoes with the milk, butter, salt and pepper until you obtain a smooth puree. Booking.
Prepare the meat layer: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until tender and translucent. Add the grated carrot and cook for a few more minutes.
Cook the meat: Add the ground beef to the pan and cook until well browned. Season with salt, pepper, thyme and rosemary. Add the tomato paste, soy sauce and beef broth. Cook over low heat for 10-15 minutes, until the mixture thickens slightly. Add the peas and mix well.
Assemble the cake: Preheat the oven to 200°C (400°F). In a baking dish, spread the meat mixture evenly. Cover with the mashed potatoes, spreading it well to the edges. If desired, sprinkle grated cheddar cheese on top.
Bake: Bake the cake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Serve: Let the cake sit for a few minutes before serving to let it set.