I’ve been making this instead of slices for years. My husband eats it and praises it.

another 1 minute until fragrant.

Sprinkle with flour and stir, cook for 1 minute. Add tomato puree and stir.
Deglaze with red wine (if using), scraping up any flavors stuck to the bottom of the pan and evaporating the alcohol.

Pour in the beef stock and Worcestershire sauce. Return the meat to the pan. Stir in the thyme, salt and pepper to taste.
Cook over a low heat, uncovered, for 15-20 minutes until the ragout has thickened. Stir in the green peas during the last 5 minutes.
Prepare the mashed potatoes While the ragout is cooking, cook the peeled and chopped potatoes in lightly salted water. Cook until tender (about 15-20 minutes).
Drain the potatoes and return them to the pot. Add the warm milk and butter.
Mash with a potato masher or whisk until smooth and creamy. Season with salt and pepper to taste.
Assembly and baking Preheat the oven to 190°C (170°C fan-forced).
Pour the hot meat ragout into the bottom of a baking dish. Spread evenly.
Spoon the mashed potatoes onto the mashed potatoes.