• Heat heavy bottomed pot to medium high.
• Add ground beef and stir to break up into crumbles as it cooks, for about 10-15 minutes, until all of the meat is browned.
• Remove from heat, drain grease, but leave approximately one tablespoon to coat the pan.
• Add onion and carrots, sauté on medium heat until the carrots are al dente, about 10-15 minutes.
• Add the tomato paste, cook for 5-10 minutes, stirring to prevent sticking and scorching.
• Then, add garlic, seasonings, Worcestershire sauce, hot sauce, and broth.
• Reduce to simmer and cook for 30 minutes, stirring occasionally.
• Add the peas and turn off heat.

Topping/potatoes

• While the meat mixture simmers, wash (peeling optional), then dice into one inch chunks.
• Put into boiling pot, add enough water to fully submerge the potatoes.
• Bring to boil for 10minutes, use a fork at 10 minutes to check for doneness (the potato chunk should split easily).
• When done pour into strainer to remove water, then return potatoes to pot with butter and 1 tsp of salt, smash with a potato smasher, large fork, or wooden spoon until fluffy and smooth.
• Add more salt and/or butter to taste.