Peel the potatoes and put them to boil. Chop the garlic and carrots finely and fry them until golden. If using larger capers, chop and add them to the carrots and garlic, but if they are smaller, put them in whole.
Add the minced meat and fry well. Add the tomato paste, and if necessary, add a little water. Add the spices (basil, oregano, salt, black pepper, paprika) and leave it to simmer for about 10 min.
Mash the boiled potatoes with a little salt, thyme and butter and distribute the resulting puree into serving plates or in a baking dish. Top with the minced meat mixture and finally the chopped or sliced cheeses.
Bake for 15-20 minutes. I call the dish Inverted shepherd's pie because unlike the traditional shepherd's pie, you put potatoes under the minced meat.
The cheese used for sprinkling on the dish can be emmental, parmesan, grana padano, smoked cheese, etc.