3/4 lb ground beef
¼ lb ground lamb
2 tbsp vegetable oil
2 cloves garlic crushed and chopped
1 onion chopped
3 large carrots, finely diced
kosher salt
black pepper
2 tbsp flour
2 tsp fresh thyme
1 cup Noche wine
1/2 cup beef stock
2 tbsp tomato paste
1/2 cup water
2 tbsp Worcestershire sauce
1 cup frozen peas
6 cups mashed potatoes
1 tsp paprika
chopped parsley for garnish

1.Preheat the oven to 350°
2.In a large cast iron skillet, cook the ground beef and lamb in the oil.  When just beginning to brown, add the onion, garlic and carrots.  Continue to cook until the meat is brown and the vegetables soft.  Season with kosher salt and fresh ground black pepper.
3.Drain off the fat. Add the fresh thyme.  Sprinkle then mix in the flour.  Add the wine, beef stock, water, Worcestershire and tomato paste. 
4.Cook for 7-8 minutes to blend the flavors and to reduce the liquids to a thick gravy.  Stir in the frozen peas and remove from the heat.
5.Spray a 9x13 baking dish with non-stick spray.  Pour the meat and gravy mixture into the dish.
6.Spread or pipe the mashed potatoes on top of the meat mixture. Sprinkle with paprika and bake at 350° for 30 minutes.