To Make Meat Filling: Place a large frying pan over medium heat. Crumble in ground beef and fry for 1 minute. Add onion and carrot, then continue to fry until beef is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs and parsley.
In a small bowl, combine beef stock and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste.
Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 23cm pie dish.
To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
Mash potatoes until smooth, then add butter, followed by milk. Whip until fluffy. Add salt and pepper to taste.
Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.