Preheat over to 400. Cut potatoes in chunks and put in a medium size pot with water barely covering them. Boil until soft.
Meanwhile, fry bacon in a skillet and set aside.
Summer the beef, 1/2 of beef broth carrots, and onion in a skillet until carrots are tender. Add the tomato paste and fresh herbs, then salt and pepper to taste. Cook for five more minutes and then put everything from the skillet in a large oven safe dish.
Add the rest of beef broth over the meat and veggies. Crumble bacon on top then lay fresh spinach on top of that.
Drain and mash potatoes with butter and milk, and add salt and pepper to taste. Smooth mashed potatoes as the final layer of the dish. Use a fork to make hatch marks across the potatoes. Finish the dish off in the oven until potatoes are crisp and golden brown.