Preheat oven to 400 degrees F. Heat a cast iron skillet* to medium heat and add in the garlic infused olive oil, bell peppers, and carrots. Saute until carrots are softened.
While that is cooking, add the potatoes to a pot full of water and bring to a boil. Allow them to boil until fork tender (at least 10 minutes). Drain, smash, and add in the butter, almond milk, and salt. Stir well. Turn heat off and set aside.
Add in the meat and brown the meat until cooked.
Stir in the water, worcestershire sauce, and tomato paste.
Stir in the peas and fresh herbs. Let simmer for about 10 minutes, stirring often, until liquid reduces.
Cover the mixture with the potatoes, being sure to seal the potatoes along the edges to prevent bubbling. Top with the cheese.
Transfer to the oven for 20 minutes. To get that browning on the cheese, switch the oven to broil for about 2 minutes (be care and watch, as it can burn quickly!)
Notes
If you’re not using an oven safe skillet like a cast iron, you’ll need to transfer your mixture to an oven safe casserole dish before topping with the potatoes!