Cottage Pie Soup

In dutch oven or large heavy-bottomed saucepan, heat oil over medium high heat, sage onion, garlic and thyme just until onion is softened about 2 minutes. Add beef, potatoes, carrot and celery, cook stirring and breaking up beef with spoon until beef is no longer pink about 4 minutes. Stir in tomato paste, mustard and worcestershire sauce, cook until slightly thickened about 2 minutes. Stir in both, pepper and salt, bring to boil. Reduce heat, cover and simmer until potatoes are tender about 6 minutes. Stir in peas cook until heated through about 1 minute.