Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.

Add warm cream and ½ tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.

Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and ½ tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).

Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.

Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.

Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.

Add 1 ½ cups of frozen veggies and bring to a light boil. Season with another ½ tsp salt and ¼ tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.

Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.

Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.

Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.