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PdfPreheat your oven to 400ºF.
Heat neutral oil in a large saucepan over medium-high heat. Add mirepoix and a pinch of kosher salt. Sauté until soft, around 5 to 6 minutes.
Add ground meat, breaking it into small pieces using a spatula or wooden spoon, and sauté until mostly cooked. Deglaze with red wine and cook until reduced. Add Tomato Soup Base, Caramelized Onions, and frozen peas, reduce the heat to medium-low, and cook for 8 to 10 minutes, until thickened.
Transfer the meat mixture to a loaf pan.
Place Whipped Potatoes in a microwave-safe dish and heat up in the microwave for 1 to 1 ½ minutes, until warmed through and spreadable.
Stir Parmigiano Reggiano into the potatoes, and then evenly spread the whipped potatoes over the meat mixture. Top with additional parmigiano reggiano and bake for 15 to 20 minutes, until the potatoes are golden.
Garnish with chives and serve.