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1
Pre-heat oven to 400F Butter a large casserole dish.
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2
Meanwhile in a large skillet, heat 1 tbsp oil over medium-high heat.
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3
Add carrots, mushrooms and garlic and Saute mushrooms until tender.
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4
Add 2 oz red wine to the hot pan, stirring and scraping the pan.
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5
Remove to a plate.
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6
Add the remaining 1 tbsp of oil, heat to add onion.
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7
Add onions saute for 2 minutes.
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8
Add ground meat and brown, breaking meat into chunks.
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9
When meat is browned, season with salt, pepper and thyme.
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10
Add mushrooms & carrots mixture, peas and 1 tbsp butter.
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11
Sprinkle mixture with flour and stir.
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12
Then add tomato paste, Worcestershire, and remaining 6 oz wine.
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13
Cook and stir mixture for several minutes.
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14
Add stock and simmer until sauce is thick and somewhat reduced.
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15
Remove from heat and season to taste.
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16
Pour meat mixture into the prepared casserole.
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17
Drain and mash potatoes with butter, sour cream, and cheese, salt & pepper as needed.
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18
Spoon mashed potatoes over meat and spread over and make small peaks.
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19
(At this point you can refrigerate or freeze the dish as desired.
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20
).
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21
Brush potatoes with a beaten egg and sprinkle with Parmesan & Paprika.
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22
Bake casserole 20-30 minutes or until hot and bubbling and potatoes are browned.
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23
Cook time will be longer for a cold dish.
