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1
Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil.
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2
(It will shimmer and lightly smoke; that's OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan.
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3
Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more.
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4
Transfer the beef with a slotted spoon to a medium bowl; set aside.
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5
Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet.
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6
Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes.
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7
Add the flour and tomato paste and cook, stirring, for 2 minutes.
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8
Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil.
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9
Reduce the heat and simmer until the sauce has thickened, about 4 minutes.
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10
Remove the thyme sprigs if using.
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11
Fold in the peas and carrots.
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12
Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar.
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13
Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.
