Directions

1. Set Bravo to broil for 500°F.

2. Add ground beef to a 10-inch roasting pan and cook on cooking rack in position 2 for 4-5 min. until browned. Drain grease; reserve.

3. Place roasting pan back into Bravo and set to broil for 500°F. Add rendered beef fat to pan. Add grated onions and carrots, cook 2 min.
4. Add cooked beef and tomato paste. Broil for 1 min. to caramelize onions. Add Worcestershire and wine and cook 8 min. to reduce.
5. Add beef stock and cook 10 min. until thick, meaty gravy develops. Season with salt and pepper. Remove and place in refrigerator to cool down, about 1 hour.
6. In a large bowl, place cooked mashed potatoes, egg, salt, pepper, and 2c Parmesan cheese. Spoon or pipe mashed potatoes onto meat. Using a palette knife, smooth top and sides of mashed potatoes to make pie.
7. Add ¼ c cheese to top. Place pie with pan in Bravo and set to broil at 500°F for 12-15 min. or until potato browns on top.