In a Dutch oven, sauté onion, garlic and herbs in oil until tender. Add beef, carrot, celery and a quarter of the potatoes, cooking until meat is no longer pink.

Stir in tomato paste, mustard and Worcestershire, cooking another 5 minutes until mixture is thickened.

Meanwhile bring a pot of water to boil and add remaining potatoes (add more potatoes if you like). Boil until tender. Drain, mash and set aside.

To soup, add broth and season to taste with salt and pepper. Simmer until veggies are tender, then add peas.

To serve, divide into bowls and top with a scoop of mashed potatoes.