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1
Adjust oven rack to middle position and preheat to 375u00b0F. Cover potatoes with cold water and bring to a simmer; cook until potatoes are soft, about 10 minutes. Drain potatoes and place back in the pot. Add milk and butter and mash with a potato masher. Season to taste with salt and reserve.
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2
Melt butter in a large stainless steel skillet over medium high heat. Add shallots, bay leaves, and thyme, and cook, stirring, until shallots begin to soften, about 5 minutes. Add celery and carrots and continue to cook, stirring, until carrots begin to soften, about 4 minutes longer.
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3
Add tomato paste and cook, stirring, until vegetables are evenly coated with paste, then add sherry and cook until sherry is reduced by half, about 6 minutes. Add beef and mix with a wooden spoon until vegetables and meat are evenly incorporated and beef has begun to brown, about 5 minutes. Add broth and bring to a simmer, stirring often to break up the meat. Simmer meat mixture until liquid has thickened and reduced by half and meat has cooked through, about 20 minutes.
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4
Transfer meat mixture to bottom of 8- by 11-inch baking dish. Spread peas over meat mixture, then spread mashed potatoes over top of peas and meat. Smooth potatoes and decorate with the tines of a fork. Bake until top of potatoes begins to brown, about 35 minutes. Let rest 5 minutes, then serve.
