Peel and cube 4 potatoes. Simmer in salted water until soft. Drain and mash. Mix in 1 Tbs butter, 1/4 cup sour cream and/or cream cheese, splash of milk, 1 Tbs finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Partially cook/heat a small bag of peas and carrots to take the freeze off (don't overcook). Preheat oven to 375º
Heat oil in a large frying pan. Add 1 chopped onion and cook until almost clear. Add 1 lb ground beef, salt and pepper and cook until almost browned. Add 1-2 cloves of minced garlic and continue cooking until beef is well browned. Pour off excess fat if there is any.
Stir in a packet of gravy mix or 2 Tbs all purpose flour and cook 1 minute. Add 1 Tbs ketchup, 1/4 cup worcester sauce, 1/4 - 1/2 cup red wine and 3/4 cup beef broth. Bring to a boil. Reduce heat and simmer for 5 minutes, or until desired consistency (not too watery).
Spread the ground beef in an even layer on the bottom of casserole dish (can use 2 pie dishes, too).
Next, spread a layer of peas and carrots.
Top with the Mashed potato mixture and sprinkle with remaining 1/4 cup shredded cheddar cheese and 1 tsp paprika. Bake in the preheated oven for 20 minutes, or until golden brown.