Mashed Potatoes
2 lbs. russet potatoes, peeled and cut into 1-inch pieces
3/4 c. milk
1-2 T. butter
salt & pepper

1 lb ground beef
1 t. herbs de provence
1 onion, chopped
4-5 cloves garlic, chopped
3/4 c. red wine, I prefer Zinfandel
2 T. tomato paste
1 (10-ounce) pkg frozen peas and carrots
1 cup beef broth
2 T flour
1-2 c. shredded cheese

Cover potatoes with salted water and boil for 10-12 minutes or until fork tender.

Saute ground beef in 1T. olive oil on medium temperature with herbs de provence and salt and pepper (hint: for better tasting ground beef brown on medium to medium-high heat). Remove beef from saute pan and add 1 more T. of olive oil, saute onions and garlic add salt and pepper. Once onions and garlic are soften add flour to make a roux. Add red wine and tomato paste and cook 3 minutes. Add frozen peas and carrots and beef broth. At this point the beef mixture should be thick.

Mash potatoes (I prefer to mash potatoes with a potato ricer)
add butter, milk, salt and pepper.

Transfer beef to 2 quart casserole dish and top with potatoes. Bake at 350 for 15-20 minutes. Top shepherds pie with cheese to melt.

Serve with a good Irish beer.