************************************** Filling ************************************** 2 lbs extra lean ground beef (or lamb) 2 tablespoons olive oil 1 large onion, grated 1 large carrot, grated 3 garlic cloves, finely minced 2 tablespoons worcestershire sauce 1 1/2 tablespoons tomato paste 1 teaspoon thyme 1 teaspoon chopped rosemary 1 cup red wine ************************************** Mashed Potatoes ************************************** 1 1/2 lbs yukon gold potatoes, peeled and quartered water 1/2 teaspoon salt 1/4 cup heavy cream or half-and-half cream 2 tablespoons butter salt 1 cup chicken broth 2 teaspoons salt (to taste) 3 tablespoons parmesan cheese (grated-for mashed potato topping)

Prepare the mashed potatoes:
1. Boil potatoes until soft (about 15 minutes). Mash.
2. Warm the cream and butter. Add to the mashed potatoes
Add parmesan cheese. Season with salt, then beat with'
a wooden spoon or hand beater until fluffy.


Prepare the filling:
1. In a large skillet, heat olive oil, stir fry beef until no
longer pink. Drain off excess grease. Add onion, garlic, and
carrot and cook until softened.
2. Add worcestershire sauce, tomato paste, thyme and rosemary.
Add wine and simmer until wine has almost evaporated. Add the
broth and simmer until sauce has thickened.
3. Transfer beef to a deep dish.
4. Spoon mashed potato on top of beef. Sprinkle with grated
parmesan cheese. Fluff with a fork to create peaks.
5. Bake in a 400° F oven for 20 minutes or broil until top is brown.