In a sauce pan on medium high heat add Olive Oil, add Onion, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 6 minutes.
Add Beef, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 10 minutes (until liquid boiled off, and browned).
Reduce heat to medium.
Make a well in centre of pan add 10 ml Olive Oil, add in Garlic, sauté for 30 seconds.
Deglaze with Wine, allow Wine to reduce. Add Tomatoes, and Chicken Stock. Bring to a simmer.
Add the Worcestershire Sauce, Cloves, Salt, Pepper, Thyme, Allspice, Cloves, and Rosemary. Mix Well.
Simmer for 40 minutes.
Add Corn, and Peas, to Dutch Oven, bring back to a simmer.
Roux:
- In a skillet on on medium heat add Butter, simmer until Butter stops bubbling (5 minutes). Add in Flour, stir continuously for 3 minutes.
Add Roux to Beef, mix in well. Add in Corn Starch, mix well. Add Beef to baking dish.
Topping:
- Mash Potatoes, reduce heat to minimum. Mix in the Butter, Milk, Salt, and Parmesan. Beat in the Eggs, cover and set aside.
Spoon the mashed Potato generously on top of the Beef filling Bake 30 minutes.