1. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and cook for 1 minute. Next, incorporate the celery, carrots, rosemary, and thyme. Cook for approximately 3 minutes, or until they become tender and sweet.

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2. Raise the heat to high. Add the meat to the pan and cook, breaking it into smaller pieces as you go, until it becomes browned.

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3. Introduce the flour and blend it in. Next, add the bay leaves, bouillon cube, tomato paste, broth, red wine, and Worcestershire sauce. Stir the mixture together until it's well combined.

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4. Bring the mixture to a simmer, and then reduce the heat to medium to maintain a rapid simmer. Allow it to cook for 30 minutes, stirring occasionally, until it thickens and reaches a gravy-like consistency.

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5. Season with a sprinkle of salt and pepper. Transfer the filling to a pie baking dish with a capacity of 1.5 liters. Mix in the peas. Cover the dish and refrigerate it for at least 1 hour to cool.

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Assemble

1. Preheat oven to 180˚C.

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2. Boil the potatoes for about 15 minutes, or until they are tender. Drain the water and return the potatoes to the pot. Let them sit for approximately 30 seconds.

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3. Mash the potatoes with butter. Slowly add milk and sprinkle salt and pepper. Continue mashing until the mixture becomes soft and smooth.

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4. Spread the mashed potato evenly over the pie filling. Use a fork to create decorative squiggles on the surface. Sprinkle with Parmesan cheese and drizzle a generous amount of butter.

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5. Bake for around 30 minutes, or until the surface takes on a deep golden color, and the edges are bubbling. To ensure it's thoroughly cooked, you can insert a knife into the center.

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6. Let the dish rest for 5 minutes before serving. Garnish with a sprinkle of fresh thyme leaves. Enjoy your meal!

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