1. Peel and dice potatoes and place in a large pot of water.

2. Bring to a boil over high heat, then reduce heat to medium and cook until potatoes are fork tender, about 10-15 minutes.

3. Meanwhile, heat a skillet over medium-heat and once hot, add the ground beef.

4. Cook until well-browned and no pink remains, about 5-6 minutes.

5. Remove beef to a clean plate, then add the diced carrots, celery and onion to the skillet. (Add additional oil if needed.)

6. Cook vegetables until softened, then stir in salt, pepper, thyme and garlic.

7. Return the beef to the skillet, then add the tomato paste, green peas, Worcestershire sauce and beef broth.

8. Bring to a simmer over medium-high heat then reduce heat to medium until liquid is reduced by half.

9. Remove from heat.

10. Once the potatoes are done cooking, drain off the water and return potatoes to the pot (off heat).

11. Mash potatoes, then beat in the butter, milk and cheddar cheese.

12. Scoop the potatoes overtop of the beef and smooth down to create an even layer to cover the skillet.

13. Cover the skillet with aluminum foil and place in the coals of the fire until the top of the potatoes are slightly browned.