Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender. About 15 minutes.

Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the milk, butter, paprika, salt and pepper and continue to mash until smooth.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the oil and butter into a saute pan and set over medium high heat.

Add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic, scallion, red bell pepper and stir to combine.

Add the beef, pork, cumin, color, salt and pepper and cook until browned and cooked through, approximately 3 minutes.

Add the tomato paste, beef broth, cilantro and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add peas to the meat mixture and spread evenly into a baking dish or individual ramekins. Top with sliced boiled egg and the mashed potatoes, smooth with a rubber spatula.

Place on a baking sheet on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.