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Boil potatoes for 10-15 minutes until tender. Drain and mash with cream, cheddar, Parmesan, and garlic powder. Set aside.
Brown the beef, season with salt and pepper, and drain the grease.
Sauté onions and garlic in butter, then add Italian seasoning, rosemary, and thyme. Cook until golden.
Mix in tomato paste and flour, cooking for 1-2 minutes. Add red wine if using and cook for another 1-2 minutes. Gradually add broth, stirring to avoid lumps.
Stir in the beef and vegetables, then transfer to a baking dish.
Spread the mashed potatoes over the filling and top with extra cheddar cheese.
Bake at 375°F (190°C) for 30 minutes or until golden brown.