Boil the potatoes. Then drain and mash, mixing in the salt, butter, cream, sour cream, and parmesan.

Cook ground beef in olive oil until browned, then stir in the onion and garlic, and cook 3-4 minutes.

Add the wine, Worcestershire sauce, tomato paste, salt, pepper, thyme, flour, and beef stock. Let simmer.

Remove from heat and stir in the mixed vegetables. Then spread the mixture in the baking dish evenly.

Use a spoon to “rough up” the potatoes to create a texture. Sprinkle with a tablespoon of parmesan.

Bake for 25 minutes, then place under high broiler for 1-2 minutes until the top is golden and crispy.