|All-purpose potatoes||2 Pound, peeled and cut into quarters (6 Medium)|
|Milk||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Ground black pepper||1⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Onion||1 Medium, chopped|
|Carrots||2 , peeled and chopped|
|Ground beef chuck||1 Pound|
|Tomato paste||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Canned chicken broth/Old-fashioned chicken broth||1 Cup (16 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Frozen peas||1 Cup (16 tbs)|
1. Preheat oven to 425°F In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling. Boil until potatoes are tender, about 20 minutes; drain and return to saucepan. With potato masher, mash potatoes with milk and 2 tablespoons butter. Stir in 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set mashed potatoes aside.
2. Meanwhile, in nonstick 10-inch skillet, melt remaining 1 tablespoon butter over medium heat. Add onion and carrots; cook until vegetables are tender, about 5 minutes. Add ground beef and cook over medium-high heat, breaking up meat with side of spoon, until beef is no longer pink, about 5 minutes. Skim and discard fat. Add tomato paste and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute longer. Stir in wine and cook until wine has evaporated. Add broth, thyme, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper, stirring until browned bits are loosened from bottom of skillet. Heat to boiling; stir in peas.
3. Transfer beef mixture to 9-inch deep-dish pie plate. Spoon mashed potatoes on top; spread evenly. Sprinkle with remaining 1 tablespoon Parmesan. Place pie on foil-lined cookie sheet and bake until slightly browned, about 20 minutes.