Step 1

Cover potatoes with water in large pan, and put them on high heat to boil. Cook until fork tender, 20-25 minutes. Drain and set aside.

Step 2

Preheat oven to 425°F.

Step 3

Brown the meat in two batches over medium high heat. Drain excess fat from the browned meat. Add the onion and cook, stirring occasionally, until the onion softens. Add carrots and allow to soften slightly as well.

Step 4

Add pepper, flour, thyme and stir together for about a minute until the flour coats everything.

Step 5

Add the peas, wine, and broth. Bring to boil, reduce to a simmer and continue to cook for a few minutes until the vegetables are tender and the gravy is thickened. Add more broth as needed to achieve a consistency that you are happy with.

Step 6

Mash the potatoes with milk and a little butter (if desired).

Step 7

Spread the beef and vegetable mixture in a large baking dish and spread the potatoes over the top. Place pan on a foil lined baking sheet to catch spills.

Step 8

Sprinkle with grated cheese and bake until bubbly and heated through, about 20-25 minutes.