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Preheat oven to 400 degrees. In a large skillet,
heat 1 tablespoon butter over medium-high. Add
onion and carrots and cook, stirring often, until
onion is soft, 5 minutes. Season with salt and
pepper and stir in tomato paste. Add meat and
cook, breaking up with a wooden spoon, until
almost cooked through, 3 minutes. Dissolve the
bouillon in 1 cup water, add to pan, and bring to
a boil. Cook, stirring frequently, until slightly
reduced, 2 minutes. Sprinkle flour over mixture
and stir to combine. Add 1 cup water and cook
until mixture thickens, about 2 minutes. Stir in
peas and season with salt and pepper.
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Transfer mixture to a 2-quart baking dish. Top
with potatoes, overlapping slices. Season potatoes
with salt and pepper and drizzle with 2
tablespoons butter. Bake until potatoes are
browned around edges and tender when pierced with
a knife, 40 to 45 minutes. Let cool 10 minutes
before serving.
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