• 3 Pounds Ground Beef
• 1 Large Onion Minced
• 2-3 Carrots Peeled and Shredded
• 3-4 Garlic Cloves minced
• Salt and pepper to taste
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Tomato Paste
• 1 Cup Red Cooking Wine (Optional)
• 2 Sprigs Fresh Rosemary Destemmed
• 2 Sprigs Fresh Thyme Destemmed
• 2 Cups Chicken Stock
• 4 Russet Potatoes Peeled and Chunked
• Salt and Pepper
• 1/4 Cup Heavy Cream
• 1 Cup Parmesan Cheese

Method-

Brown the beef in a pot with a little olive oil, the onions, garlic and carrots. Drain the grease and season with salt and pepper. De-glaze with Worcestershire sauce and wine (Optional) over high heat until almost all of the liquid has evaporated. Add herbs, tomato paste and chicken stock. Reduce down until moist, with a little liquid left in the pan. Remove from heat

Boil potatoes until soft. Drain then mash with seasonings, cream and cheese.

Place meat into a baking dish, top with potatoes and place in a 375-degree oven for 20-30 minutes. Potatoes should be golden brown and bubbly!

Serve and enjoy