Hachis Parmentier

Dice the carrots, celery and onions.
Grate the garlic.
Peel the potatoes and put a big pot of water to boil.

Heat up some oil and cook the meat.
Take out the meat and add all the veggies in the pot. 
Cook for 2 minutes then deglaze with the wine.
Let the alcool evaporate and add the meat back into the pot.
Cover with the stock and add the tomato paste. Add the thymes and 
let it reduce for 20 minutes.

In the meantime, once the water is boiling, add some salt and the potatoes.
Cook until tender.
When the potatoes are ready proceed to add butter and milk to form the puree.

Assemble everything in a dish and cook in the oven until the puree is golden brown.