1. Heat the olive oil in a large deep skillet or saucepan over medium heat.

2. Add the chopped onion, carrot, and red bell pepper with 1/4 teaspoon of the salt and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

3. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. Add the lean ground beef to the pan and cook for 5–7 minutes, breaking it up with a wooden spoon, until it is no longer pink and lightly browned in spots.

5. Drain off any excess fat if necessary, leaving a thin coating in the pan.

6. Stir in the tomato paste, Worcestershire sauce, dried mixed herbs, smoked paprika, black pepper, and another 1/4 teaspoon of the salt. Cook for 1–2 minutes, stirring often, to toast the spices and caramelise the tomato paste.

7. Pour in the beef broth and add the diced potatoes, scraping up any browned bits from the bottom of the pan.

8. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for about 15 minutes, stirring once or twice, until the potatoes are just tender.

9. In a small bowl, stir together the cornstarch and cold water to make a smooth slurry.

10. Uncover the pan and pour in the cornstarch slurry while stirring, then add the frozen peas.

11. Let the savoury mince bubble gently for 3–5 minutes, uncovered, until the sauce thickens and the peas are heated through.

12. Stir in 1 1/2 tablespoons of the chopped parsley, taste, and add the remaining 1/4 teaspoon salt if needed.

13. Remove from the heat and let the mince stand for 2–3 minutes to thicken slightly.

14. Serve the savoury mince in bowls or over mashed potatoes, rice, or noodles, and garnish with the remaining 1/2 tablespoon parsley and the sliced green onions.