Begin by washing and peeling your potatoes. Dice them into ½-inch cubes for even cooking, and place them in a large pot of heavily salted water. Bring the water to a boil over medium-high heat, and let the potatoes cook for 10-12 minutes until fork-tender. Once done, reserve a cup of the cooking water, drain the potatoes, and cover them to keep warm.

In a large pan, heat a drizzle of olive oil over medium-high heat. Add the diced carrots to the pan, seasoning them with a pinch of salt. Sauté the carrots for about 2-3 minutes until they start to soften, then stir in minced garlic and cook for an additional minute until fragrant.

Introduce the ground beef into the pan with the softened carrots and garlic. Use a wooden spoon to break up the meat, mixing in tomato paste and Italian seasoning. Cook the mixture for 4-6 minutes, stirring frequently, until the beef is browned and fully cooked.

Lower the heat to medium and stir in the peas and chicken stock concentrate, mixing well. If the ragù seems too thick, add in some of the reserved potato water, stirring to reach your desired consistency. Let the mixture simmer for 2-3 minutes until heated through.

Return to the pot with your drained potatoes. Add in the crème fraîche and butter, mashing with a potato masher until smooth and creamy. If your mashed potatoes need more moisture, incorporate spoonfuls of the reserved water until you achieve the perfect texture. Season generously with salt and pepper.

To plate up, create a generous well in the center of a mound of fluffy mashed potatoes. Spoon the hearty ragù over the mashed potatoes, allowing it to cascade beautifully down the sides. Finish with a sprinkle of crispy fried onions on top.