2 lbs of russet potatoes, peeled and chopped
Olive Oil
1.5 lbs of ground veal
1/2 lb of ground beef
1 med sweet onion, diced
1 carrot, diced
1 clove garlic minced
handful of frozen peas
2 tbs of flour
2 tbs of butter
1 cup of beef broth
2 tsp worchestershire sauce
1 tsp dried thyme
1/2 cup of white wine
Pinch of nutmeg
1/2 cup of half and half
2 tbs of butter
1 egg yolk

Boil potatoes in salted water until tender.

Saute veal, ground beef, carrots, onions, and garlic until the meat
is browned and the veggies are tender. Toss in the peas and turn
the heat to low.

In another pan, melt two Tbs of butter and the flour together and mix
well, let cook for 1 minute. Whisk in the beef broth and thyme and worchestershire sauce and cook until thickened over medium heat.

Turn the heat to medium under the meat mixture and add the wine. 
Deglaze the pan, then add enough of the gravy to make the meat
moist. Season with salt and pepper. Place in a large casserole or individual sized casserole dishes and place to the side.

When the potatoes are fork tender, drain them and mash them with
warm half and half, melted remaining butter, salt, pepper, and the egg yolk. Spread the potatoes over the meat and bake at 350 for 20 min and the broil for 5 min to brown the top. 

Serve and enjoy. Serves 4