Makes a large 13 X 9 plus an additional 8 X 8 dish if you layer thinner. 2 lbs of meat makes a lot when you add extra veggies and extra potatoes. This is delicious. do not scrimp on ingredients! I used a deep dish lasagne dish and filled it to brim.

2 lbs. baking potatoes (about 4 large), peeled and thinly sliced Course salt and ground pepper 1 T. olive oil 4 medium carrots, chopped or slivered 4 celery stalks, chopped 1 leek, chopped 1 medium onion, diced 1/2 tsp. dried thyme 1/2 tsp. dried marjoram 1/4 cup flour 1/4 cup tomato paste 2 lbs. ground beef 1/2 cup red wine 1 cup whole milk or cream 1 1/2 cups cheese of your choice (For the cheese, I just use whatever I have on hand. What I made for you all was a mix of Chipotle Gouda by Boar's Head and Canadian Cheddar.)

1. Preheat oven to 450 degrees. Boil potatoes until tender.
2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, thyme & marjoram. Cook, stirring occasionally, until vegetables are tender, 8-10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1/2 cup of red wine and 1/2 cup of water, bring to a boil, and simmer a minute or two. Filling should be not too dry, not too wet. Set aside.
3. Drain potatoes. Add cream and 1 cup of cheese mixture. Mash and season with s&p as desired.
4. Pour beef filling into 13"x9" baking dish. Drop dollops of potato mixture over the top, spread like icing, creating a full layer of potatoes over beef mixture. Sprinkle remaining 1/2 cup cheese over the top. Bake until topping is browed and filling is bubbling rapidly, about 20 minutes. (If topping and filling were chilled, increase time to 35 minutes). Let stand 5 minutes before serving.