Start by placing the peeled and chopped potatoes in a medium saucepan. Cover with water and bring to a boil. Cook for 15–20 minutes until fork-tender. Drain, return to the pan, and add butter and milk. Mash until smooth, adding food coloring if desired.

In a large skillet, heat olive oil over medium heat. Sauté onions and garlic for 2–3 minutes until softened. Add ground meat, cooking for 5–7 minutes until browned. Stir in carrots and peas, then add tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5–7 minutes.

Preheat your oven to 375°F. Spread the meat filling in a baking dish. Spoon the mashed potatoes on top and create fun patterns with a fork.

Bake for 20–25 minutes until golden and fragrant. In the last 2–3 minutes, sprinkle cheese on top.

Let cool for 5 minutes, then add black olives for eyeballs and drizzle with ketchup or sriracha. Serve warm.