Start by peeling and cubing your potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until you can easily poke a fork through them, which usually takes about 15-20 minutes.

Once the potatoes are tender, drain them. Add in the whole milk, cream, butter, and ground nutmeg. Mash until creamy and smooth. The nutmeg adds a warmth that’s simply moving.

In a large skillet, heat the olive oil over medium heat. Toss in the diced onion, minced garlic, and chopped carrots. Sauté until the vegetables soften, about 5-7 minutes.

Add the ground beef to the skillet. Break it up with a spatula as it cooks, allowing it to brown evenly. This step should take about 8-10 minutes. The aroma should fill your kitchen.

Once the beef is brown, mix in the flour and stir for about a minute. Add the tomato paste, hot water, Worcestershire sauce, black pepper, and bay leaf. Stir to combine and simmer for another 10 minutes. This is where you can decide if you want that optional Dijon mustard or smoked paprika for an added punch!

Preheat your oven to 400°F (200°C). In a baking dish, layer the beef and vegetable mixture, ensuring it’s even. Next, top it off with your creamy mashed potatoes. Spread it out gently to create a smooth surface.

Pop your dish in the oven for about 25-30 minutes. You want the top to be golden and slightly crispy. Keep an eye on it; the smell will be irresistible!