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You need to prepare Filling.
You need ground beef.
You need to prepare beef broth.
You need carrots.
Prepare celery.
Provide onion.
Prepare red wine.
Provide all purpose flour.
You need to prepare tomato paste.
Prepare Worcestershire sauce.
You need minced garlic.
Use dried thyme.
Provide salt.
You need to prepare ground black pepper.
You need to prepare butter.
You need Mash.
You need to prepare butter.
Use salt.
Use sharp cheddar cheese shredded.
Prepare potatoes.
Prepare water.
Use chopped parsley flakes.
You need to prepare evaporated milk.
Use Topping.
Provide sharp cheddar cheese shredded.

Peel wash and cube the potatoes. Cover with water and boil till fork tender. Drain the water. Add the butter, and milk. Shred the cheese and add to the potatoes. Add the parsley and salt..
Whip the potatoes well till creamy. Let rest. Chop the vegetables and melt the butter..
Sauté the vegetables for 12 minutes in the butter with the salt, pepper, garlic, and thyme. Add the beef and when browned add the wine and allow to reduce. Simmer 15 minutes. This can be done as you are doing the potatoes..
When the liquids are reduced add the flour and tomato paste. Stir and incorporate well. Let the flour cout and cook for 7 minutes. Add the broth..
Preheat the oven 400°Fahrenheit. Stir well stirring constantly this will thicken. Transfer to an oven safe pan I used an 8×12 pan about 2-1/2 inch deep. Spread it out evenly. Then add the mashed potatoes I used a spoon, but you can pipe it on..
Take a big fork and plow the field, put grooves on top. Then top off with 1 cup sharp cheddar cheese shredded. Put onto another pan. I put parchment paper on the bottom pan for easy cleanup. It's gonna bubble over!!!.
Bake 30 minutes. Take out of oven and allow to rest 12-15 minutes before serving. I hope you enjoy!!!!.

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