Peel and dice the carrots into small pieces.
Peel and chop the onion finely.
In a large skillet, heat olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Drain any excess fat from the skillet.
Add the diced carrots, frozen peas, dried Italian seasoning, salt, and black pepper to the skillet.
Pour in the beef broth, stir to combine, and cover the skillet.
Cook for 8-10 minutes, stirring occasionally, until the carrots are tender and the peas are heated through.
While the beef mixture is cooking, prepare mashed potatoes by boiling peeled and chopped potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk as preferred.
Serve the seasoned ground beef and vegetable mixture over a bed of warm mashed potatoes.