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Boil 2lbs of potatoes until tender.
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Drain and mix with milk, butter, salt and pepper. Mash until creamy. Set aside.
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Pre-heat oven to 400°F.
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Saute carrots in the olive oil in a large skillet until they start to get tender, Roughly 5 minutes.
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Add in the onions and saute for two minutes.
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Fold in the meat, black pepper and thyme. Chop it up until browned.
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Fold in the butter and frozen peas. Then sprinkle the flour over the top. Stir to combine.
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Once the flour is incorporated, add the tomato paste, wine and Worcestershire sauce.
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Simmer for 5 minutes to reduce and then add the chicken stock.
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Bring to a boil and reduce to a simmer. Simmer this until the sauce thickens. As you can see from the pics, you can pull the spatula through the sauce and it leaves a clean trail.
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Season with salt and pepper to taste. Then remove the stew from the heat.
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Grease 9x13 Pyrex dish with vegetable spray and then add the stew.
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Layer the reserved mashed potatoes over top of the stew with a spoon.
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Once the potatoes are on the stew, use a fork to etch a little texture into the potatoes. This will give the potatoes a little area to brown up and give you a nice crispy texture.
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Brush the potatoes with the egg wash and sprinkle with Parmesan cheese.
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Place a sheet pan underneath the dish to catch any tasty bits that boil over. This can save you some scrubbing if the dish boils over a bit.
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Bake for about 20 minutes or until the potato is nice and browned on top.
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Let sit for 5 minutes and then serve.