Season and sear beef in avocado oil until nicely browned. Remove with a slotted spoon.
Saute carrot, onion, celery in the remaining fat for 3 minutes until browned.
Add garlic and continue to cook 1 minute.
Add tomato paste, cook 3 more minutes.
Add flour and stir in
Deglaze with wine, cook until thickened.
Add stock, beef and thyme. Stir while cooking until thickened. Cook covered for 20 minutes.
While beef is stewing make the mashed potato
Fill oven safe dish with beef filling, pipe the potato on top
Bake at 425f fan for 20 minutes or until golden brown on top
