3 T. olive oil
3 lb ground beef
salt and pepper, to taste
2 C. onion, finely chopped
1-1/2 C. carrots, finely chopped
1 lb. mushrooms, sliced
4 garlic cloves, minced
3 T. all-purpose flour
1 T. tomato paste
8 oz red wine
3 C. beef broth
2 T. worcestershire sauce
2 T. fresh thyme, chopped
1-1/2 T. fresh rosemary, chopped
1-1/2 C. frozen peas
4 lb. potatoes
1 C. milk
2 T. butter
8 oz sharp cheddar, grated
grated nutmeg, salt and pepper to taste
Preheat oven to 400 if making that day.
Heat half of the oil in a large saute pan over medium-high heate. Add ground beef and cook until browned, seasoning with salt and pepper to taste. Set aside.
Lower heat to medium and add remaining oil to the pan. Add onions, carrots and mushrooms and cook until tender and onions are translucent and mushrooms golden brown. Add garlic and cook 1 minute more. Add flour and tomato paste and cook 1 minute. Add wine, deglaze pan and cook until slightly reduced. Add beef broth, worcestershire, and herbs. Simmer uncovered until gravy is thick and coating meat, about 30 minutes. Add frozen peas. Season with salt and pepper to taste.
Meanwhile make the mashed topping. In a large saucepan, cover the potatoes in cold water. Bring to a boil and simmer until tender. Drain well, then allow to steam dry for a few minutes. Mash well with milk, butter and 6 oz of the cheese. Season with nutmeg, salt and pepper to taste.
Spoon meat into oven proof casserole dish. Top with mashed potatoes and sprinkle with remaining cheese. Either bake in pre-heated oven for 20-30 minutes until topping is golden or cover with saran wrap and foil and freeze for later.