Start by making the mashed potatoes. Peel potatoes, slice into quarters, and place in a large pot. Add water to cover the potatoes, and cook with the lid on, over high heat. When the pot reaches a boil, lower the temperature to medium, and cook for 17-20 minutes, until potatoes are fork tender. 

2. While potatoes are cooking, soften cream cheese in the microwave. When potatoes are done, drain them in a collander. Put cream cheese, butter, and feta into the warm pot. Return potatoes to the pot, on top of the cheeses and butter. Mash using a potato masher - You can also put the potatoes through a ricer before returning them to the pot, if you prefer a smoother texture. Add onion and garlic powder, and salt. Stir and mash until all ingredients are well combined. 

3. Add salt and half and half to the potatoes and stir until combined. Set aside. 

4. Dice carrots and add to a hot skillet with olive oil. Let cook about 12 minutes. Dice onions and add to the skillet until they start to get tender, about 5 minutes. Mince garlic and add to the skillet. Let cook for an additional 2 minutes. Add tomato paste, cans of tomatoes, jalapeno, peas, worcestershire, and spices and stir. Add raw ground beef and allow to cook through, stirring occasionally. Add salt - add more than the 3/4 tsp if needed. 

5. When the ground beef has cooked, and pour the mixture into a 9x13 dish. Top with the mashed potatoes. You can spread them with a spoon or pipe them on. Piping looks neater, and makes it easier to get an even layer. 

6. Bake at 350 degrees for 30 minutes. Garnish with a sprinkle of paprika over the top of the dish.