4cupsmashed potatoes(click for my recipe and you'll have some leftovers to sneak during cooking)
1/2cupshredded cheddar cheese
Brown meat and vegetables: Heat the oil over medium high heat in a large, deep skillet. Add the beef and cook until browned and all the meat juices have evaporated. Add the garlic, onions, carrots and celery and continue cooking until the veggies are starting to soften.
Season: Sprinkle the salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in the tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute).
Deglaze the pan: Pour the red wine over the meat and veggies, scratching the browned bits off the bottom. Bring to a boil and cook until most of the liquid has evaporated. Add the broth and simmer for 4-5 minutes, or until a thick gravy has formed.
Finish the filling: Stir in the peas and herbs. Check for seasoning, then spread in a 7x11 baking dish and set aside until completely cold.
Prep mash: In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
Bake pie: Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden.