1. Preheat oven to 400°F.
2. Place the potatoes in a large saucepan and cover with water. Sprinkle the water with salt and bring to a boil. Cook for 25-30 minutes or until the potatoes are tender.
3. Drain and transfer the potatoes to a large bowl. Using a potato masher, mash the potatoes until moderately mashed. 3. 4. Add the olive oil, cream and cheese and continue to mash until the puree is smooth and creamy. Add salt and pepper and set aside.
5. Add both types of olive oil to a large skillet over medium-high heat. Then add the onion, carrots and garlic to the pan and fry for 2 minutes.
6. Add the ground beef to the pan and continue to brown until cooked through, about 5-6 minutes more.
7. Sprinkle with flour and add the mustard and Worcestershire sauce, stirring to combine. 7. 8. Add the beef broth and tomato paste and mix; bring to a simmer and continue cooking for an additional five minutes.
9. Add the peas to the pan and mix. Season with salt and pepper.
10. Place the meat mixture in the bottom of a large baking dish and spread it into an even layer. Place the mashed potatoes on top of the meat filling, spreading it into an even layer.
11. Cook for 25 to 30 minutes until the potatoes are golden brown.

Enjoy your food !