Step 1

Preheat oven to 400 degrees F. Coat a 2 quart baking dish with non-stick spray.

Step 2

Brown ground beef in a saute pan over medium-high heat 8-10 minutes, or until no longer pink. Drain fat and transfer beef to a paper-towel lined plate.

Step 3

Heat 2 Tbsp. oil in same pan over medium heat. Add onion, carrot and celery and sweat; about 5 minutes. Add garlic and thyme, and cook until fragrant, about 1 minutes. Stir in flour and tomato paste; cook 1 minute.

Step 4

Whisk in diced tomatoes, broth, wine, Worcestershire, and Dijon; bring to a boil. Reduce heat to medium low and stir in reserved beef and peas; season with cinnamon, coriander and ginger and salt and pepper to taste. Transfer filling to prepared baking dish and set aside.

Step 5

Prepare potatoes according to package directions. Mash until smooth and add butter and milk and salt and pepper to taste.

Step 6

Arrange potatoes on top of filling. Top with Cheddar cheese and 2 Tbsp. butter and bake until potatoes and meat are heated through and potatoes begin to brown.

Step 7

Let pie cool 10-15 minutes before serving.