( 6 medium yellow potatoes, 4 tbsp butter, 1/2 cup sour cream, 1/2 cup grated cheddar )
parmesan cheese, grated
Pre-heat oven to 400°F Butter a large casserole dish.
Meanwhile in a large skillet, heat 1 tbsp oil over medium-high heat. Add carrots, mushrooms and garlic and Sauté mushrooms until tender. Add 2 oz red wine to the hot pan, stirring and scraping the pan. Remove to a plate.
Add the remaining 1 tbsp of oil, heat to add onion.
Add onions sauté for 2 minutes.
Add ground meat and brown, breaking meat into chunks.
When meat is browned, season with salt, pepper and thyme. Add mushrooms & carrots mixture, peas and 1 tbsp butter.
Sprinkle mixture with flour and stir. Then add tomato paste, Worcestershire, and remaining 6 oz wine.
Cook and stir mixture for several minutes. Add stock and simmer until sauce is thick and somewhat reduced.
Remove from heat and season to taste.
Pour meat mixture into the prepared casserole.
Drain and mash potatoes with butter, sour cream, and cheese, salt & pepper as needed.
Spoon mashed potatoes over meat and spread over and make small peaks. (At this point you can refrigerate or freeze the dish as desired.).
Brush potatoes with a beaten egg and sprinkle with Parmesan & Paprika.
Bake casserole 20-30 minutes or until hot and bubbling and potatoes are browned. Cook time will be longer for a cold dish.