Instructions: Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. In a separate pan cook carrots in boiling water. Drain.

Mash potatoes with sour cream, cheddar cheese, salt and white pepper.

Add olive oil to large frying pan and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened.

Add carrots, peas, celery and corn. Cook until vegetables are softened.

Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard, seasoned salt, seasoned pepper and allspice. Mix well and cook until gravy has thickened.

Put meat and vegetable mixture in a 2 quart casserole. Cover with mashed potatoes.

Bake uncovered at 325 F for 35 to 40 minutes.

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