This dish is hearty and flavourful with hints of thyme and rosemary, complemented by the floral undertone of lavender. The red wine immediately adds depth to the sauce, adding notes of oak and cherry. Pair this meal with a fresh spring salad and a glass of your favourite wine.
Prep, boil and drain the potatoes (once tender). Add the butter, rosemary, milk, full cream and salt n' pepa. Mash until creamy. Adjust taste as needed.
In the meantime, cook beef until browned. Set aside. In a large saucepan, sauté onion in olive until translucent and fragrant. Add the garlic and thyme. Stir until garlic is slightly browned. Add the beef.
Place beef mixture in a large oven-safe casserole dish. Top with a single layer of potatoes; sprinkle over top with cheese.
This recipe is slightly adapted from Entertaining with Beth.
If not baking right away, cover with foil and refrigerate. When ready to bake, place in a 375-degree oven, and bake covered for 30 minutes, and broil on high until cheese is bubbling and lightly browned (keep an eye out!).