Start by boiling the potatoes in a large pot of salted water. Bring it to a rolling boil and let them cook for about 15-20 minutes, or until tender. When they’re ready, drain them well. Give them a good mash with the butter, cream, salt, and pepper until creamy and smooth. Set aside.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and carrot slices, cooking for another 3-4 minutes.

Add the ground meat to the skillet. Make sure to break it up with a spatula. Cook until it’s browned and no longer pink, which usually takes around 5-7 minutes. Season with salt, pepper, smoked paprika, and ground cumin.

Now, stir in the Worcestershire sauce, tomato paste, mango chutney, and frozen peas. Pour in the beef stock (or vegetable stock), mixing everything together. Let it simmer for 5-10 minutes on low heat, allowing the flavors to meld.

Preheat your oven to 400°F (200°C). Grab a baking dish (I usually use a 9x13-inch dish) and layer the meat mixture at the bottom. Spread it evenly. Then, layer the creamy mashed potatoes on top. Smooth them out with a spatula. If you want to add cheese, sprinkle it liberally over the top.

Pop the dish into the oven for about 25-30 minutes until the top is golden brown. You might see the cheese bubbling slightly, and that’s when you know it’s ready. Let it cool for a few minutes before serving.