Preheat oven to 375 degrees. Bring potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash potatoes with dressing and set aside.
In large sauté pan over medium-high heat, heat oil and add onion, carrot and meat. Cook until browned, 8-10 minutes. Drain fat and add broth and tomato paste. Simmer until juices thicken, about 10 minutes; add peas. Pour mixture into a 1-1/2 quart baking dish. Spread potatoes over meat mixture. Bake until golden, 30-35 minutes.
All materials courtesy of Hidden Valley. Recipes created by Chef Art Smith and kitchen tested by students at Common Threads on behalf of Hidden Valley Salad Dressings.
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