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.