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1
Preheat the oven to 375 degrees. Bring a large pot of water to a boil, and boil the potatoes in salted water for about 20 - 25 minutes.
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2
Meanwhile, in a large Dutch oven, brown the ground beef on medium high heat. Then, add the onions, carrots, and garlic, letting them cooking the fat until the onions are translucent. Next, add the tomatoes, tomato paste, beef broth, peas, vinegar {both}, herbs, bay leaves, and mustard. Stir the ingredients together, and then reduce heat to simmer for about 30 minutes. Make sure you put the lid on the pot while the ingredients are cooking.
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3
Drain the potatoes in a colander and return them to the pot. Add the butter, sour cream, and half a cup of the Parmesan. Mash together until very smooth.
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4
Once the ingredients in the Dutch oven are cooked and tender, season with a few hefty pinches of salt and pepper as needed. Remove the bay leaves, and then pour the ingredients into a casserole dish. Next, take the mash potatoes and smooth them over the meat and vegetables in small sections. Once the entire dish is covered with mash potatoes, sprinkle the remaining Parmesan cheese on top.
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5
Bake in the oven for 45 minutes. If the top has not developed a golden, Parmesan crust, turn on the broiler for a minute or two until you get the coloring you're looking for. Serve in large bowls with a few more sprinkles of grated Parmesan.
