Start your prep by dicing the onion, carrot, and celery into even small pieces. Mince the garlic finely. Peel and cut the potatoes into even medium pieces.

Get a large pot with salted water ready to boil.

After you've done your prep, add the ground beef to a large pan on medium heat. Cook until browned and no pink remains. At this point add in the onion, carrot, and celery. Cook another 5-7 minutes until softened.

Next add in the garlic and tomato paste. Cook another 1-2 minutes until fragrant.

Deglaze with the red wine and simmer 1-2 minutes to cook off the alcohol.

Next add the beef broth, Worcestershire sauce, and the bay leaf. Simmer on low for about 10 minutes.

While the meat simmers, add your potatoes to the boiling salted pot of water, cook until fork tender.

After the meat has simmered add the frozen peas and corn. Taste test here and add salt and pepper to your preferred levels. Remove from heat and set aside.

Preheat oven to 400.

When potatoes are fork tender strain the water. Run the potatoes through a potato ricer and then add the heavy cream, butter, and half of the parmesan (the rest will go on top of the shepherd's pie). Mix well.

To your baking dish add the beef layer on the bottom and the mashed potatoes on top. Make sure to press the potatoes to the side in order to create a seal (this will help avoid any bubbly mess when baking).

Use a fork to create lines on the top and sprinkle the remaining parmesan cheese on top.

Bake uncovered in the oven for 30 minutes.

Top with some fresh parsley and enjoy!