1. Preheat the oven to 375℉
2. Bring a large dutch oven or skillet over medium heat and heat the butter and olive oil until melted together.
3. Add in the chopped onion and carrots. Sauté until vegetables are tender, about 8-10 minutes.
4. Just before the vegetables are finished cooking add the spices and garlic for the last 2 minutes.
5. Stir in the tomato paste and cook until it deepens to a darker red color. Careful to not burn!
6. Add in the beef, Worcestershire sauce, broth, salt and pepper to taste.
7. Breaking up the ground beef cook until there are no longer any pink sections. Stir in the frozen peas until just warmed.
8. Transfer the filling into an oven safe dish. (If not using a dutch oven)
9. Spread the mashed potatoes over the top of the filling spreading evenly. Feel free to make a decorative swirl or fork pattern on the top.
10. Bake for 20-30 minutes until the juices start to bubble around the edge.
11. Pull from the oven and add your grated fontina and Parmesan cheeses to the top of the potatoes.
12. Set the oven to a high broil setting.
13. Place dish back in the oven until the cheese has turned a slight golden brown in color. (Keep close watch as your cheese can burn easily)
14. Pull from the oven, serve and enjoy!

For the mashed potatoes:

1. Put the quartered potatoes in a deep saucepan with cold water.
2. Over medium heat bring potatoes to a simmer.
3. Cook the potatoes until fork tender. About 15 minutes. (Careful to not overcook until they are mushy)
4. Strain the potatoes.
5. Over low heat add in butter, sour cream, milk/half & half. Add the potatoes back to the stockpot.
6. Mash with a hand masher or electric mixer until light and fluffy. Add in salt to taste. (Do not over mash as potatoes can become “gluey” in texture)