Some things are worth the trouble. This is, fo sho.
1 tbs. olive oil
3-4 lg. carrots, diced
1 lg. onion, diced
1 lb. ground beef or lamb
1 tsp. black pepper
3-4 sprigs fresh thyme, finely chopped
1 tbs. butter
1 c. frozen peas
2 tbs. flour
2 tbs. tomato paste
1 glass red wine
2 tbs. Worcestershire sauce
1 c. stock
6 c. leftover mashed potatoes
1 egg, beaten
grated parmesan cheese
Preheat oven to 400 degrees. Sauté the carrots in olive oil until tender, but firm.
Add the onions and sauté until translucent.
Add the meat and season with black pepper and thyme.
Cook the meat through and drain the fat. Stir in the butter and peas. Sprinkle with flour and stir through.
Add the tomato paste, wine, and Worcestershire sauce and simmer for 5 minutes.
Add the chicken stock and allow to reduce to a thick meaty gravy.
Season to your taste. Remove from heat. Add the meat sauce to a 9×13 greased casserole dish.
Spoon the mashed potatoes over top.
Brush with egg and sprinkle with parmesan cheese.
Bake for about 20 minutes, until the cheese is slightly browned on top.
Enjoy as is or with garlic bread.