Ingredients: 1 tablespoon olive oil, 1 teaspoon black pepper, 1 pound ground beef or 1 pound lamb, 1 large onion, finely diced, 3 to 4 large carrots, finely diced, 1 cup frozen peas, 3 to4 sprigs fresh thyme, finely chopped, 2 tablespoons flour, 1 tablespoon butter, 1 glass red wine, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 1 cup stock, one large quantity mashed potatoes (6 cups), 1 egg, beaten, grated parmesan cheese
Directions: Preheat oven to 400 F. Sauté carrots in olive oil until tender. Add onions and sauté for 1 to 2 minutes. Add meat. Season with black pepper and thyme. Cook until browned. Drain fat. Add butter and peas. Sprinkle with flour. Stir through. Add tomato paste, wine and Worcestershire sauce. Reduce slightly then add chicken stock. Reduce down until thick (seasoned to taste). Remove everything from the heat. Grease oven-proof dish with butter and add sauce. Pipe mashed potatoes over the top. Brush with egg and sprinkle with parmesan cheese. Bake for20 minutes or until potatoes are browned. Serve.
Since this recipe allows for either lamb or beef as the primary protein, and it is well-packed with potatoes, go with either a Cabernet Sauvignon or Zinfandel. Both of these varietals tend to perform well when paired with a meat and potatoes lineup. The cheese will add an additional complement to the palate profile of these red wine favorites.