Preheat oven to 400 degrees F.

Heat a few tablespoons of olive oil in a pan. Brown and drain the ground beef. Remove beef from the pan and set aside.

Add a few more tablespoons of olive oil back to the pan. Add onion, celery, and carrot. Sauté for a few minutes, until the onions have gone translucent. Add garlic and sauté another minute or so.

Sprinkle in flour, combining with the vegetables. Continue to cook another minute or so until the flour is no longer raw.

Deglaze the pan with red cooking wine.

Slowly whisk in the beef broth. Add in herbs, Worcestershire sauce, and ketchup. Adjust seasoning with salt and pepper.

Continue cooking until the mixture becomes a thick gravy. Add back in the ground beef and stir in the frozen peas. You can continue to adjust the thickness of the gravy by adding addition beef broth or water, if needed.

Pour the gravy mixture into a greased deep dish pie plate.

Crack one egg into the prepared mashed potatoes and mix until fully combined.

Carefully spoon mashed potatoes over the mixture, and smooth over until the gravy mixture is completely covered.

Gently score the top of the mashed potatoes with the tines of a fork. Sprinkle parmesan cheese over the top.

Bake in the oven for 25-30 minutes, or until the top of the potatoes is golden brown. You can broil the last few minutes to achieve more browning if desired.

Remove from the oven and let rest 10 minutes before serving.

Garnish with fresh herbs.