Method:
Place the potatoes in a pot, cover in water, bring to a pustule and cook until tender, about 15- 20 twinkles.
Meanwhile, cook the beef, onions and carrots in a large saucepan over medium–high heat, breaking the beef piecemeal as it culinarians, until the beef is cooked through, and drain off any redundant grease.
Add the garlic and tomato paste to the beef and cook until ambrosial, about a nanosecond.
Add half of the broth, the remaining potatoes, the Worcestershire sauce, rosemary, thyme and bay leaves to the beef, bring to a pustule, reduce the heat and poach until the potatoes are tender, about 15- 20 twinkles.
Meanwhile, when the potatoes from step 1 are cooked, drain them and dissect them, along with the sour cream and adulation and the remaining broth before mixing into the haze.
When the minced potatoes in the haze are tender, add the cheddar and let it melt into the haze, about 2 twinkles.
Add the peas and cook for a further 2 twinkles.
Season with swab and pepper to taste and enjoy!