Directions1. In a pie pan, combine the flour, garlic powder, salt, and pepper; stir well with a whisk to blend . Roll the meat in the seasoned flour to coat on all sides. 2. In a large, heavy saucepan, heat the olive oil over medium-hi gh heat a nd saute the onion and carrot until tender, about 5 minutes. Add the meat to the saucepan and cook until browned on all sides, about 4 minutes. Add the garlic and saute for 1 minute. Add the broth , tomatoes, sugar, and thyme. Stir well. Bring to a boil an d reduce the heat to a simmer. Cover and cook for 25 to 30 minutes until carrots are just tender and gravy is bubbly. Stir in the peas , then salt and pepper to taste. 3. Meanwhile, preheat the oven to 375 °F and make the topping : Put the potatoes in a large pot of salted cold water, bring to a boil, and cook until tender, about 15 to 20 minutes. Drain well and return to the pot. Cook, shaking the pan, over medium heat for a minute or two to cook off the excess water. Add the butter and nutmeg and mash the potatoes with a potato masher. Using an electric mixer on low speed, gradually beat in the milk and garlic until smooth and fluffy. You may add more milk for fluffier potatoes. 4. Scoop the meat mixture into a 9 1 /2-inch deep dish pie plate or baking dish. Dollop the mashed potatoes on top and smooth with a rubber spatula. 5. Bake for 15 minutes. Set the oven to broil and cook 4 inches from the heat source for 4 to 5 minutes to brown the top. Let cool for 5 minutes before serving with metal spatula.
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