In a large, wide bottom pot, heat over high heat until hot. Add 2 Tbsp. oil to the pot. Saute onions and carrots over medium-high heat until golden about 15-20 minutes.
Add the beef and saute until completely cooked. Add the butter and flour and cook until 2 minutes longer.
Add the freeze dried peas, corn, red wine, rosemary, thyme, bay leaves, beef stock, tomato paste onion, garlic powder, Worcestershire and hot sauce. Bring to a simmer and let cook until peas and corn fully absorb the moisture, about 5-10 minutes.
Season with salt and pepper to taste. Remove bay leaves.
Place cooked beef mixture into a greased glass baking dish with at least 4-inch sides. Top with garlic creamy mashed potatoes(you may pipe them on with a pastry bag if desired)
Bake in the oven (uncovered), for about 45-55 minutes or until potatoes turn golden on the top.
Roasted Garlic Creamy Mashed Potatoes
To roast the garlic, slice the tops off of each of the heads. Cris cross 2 small sheets of foil. Place cut garlic heads in the cent of the foil. Gently bring up the sides of the foil slightly. Drizzle garlic with oil and a pinch of salt and pepper. Tightly close the foil. Roast in a 350 degrees F oven for about 1 hour or until the garlic is golden brown and turns to paste. Let cool
Heat the chicken stock, milk, and cream in a tall pot over high heat until simmering. Turn off the heat. Stir in potatoes until coated, then cover tightly and let steam for about 15-20 minutes.
Add cream cheese (or mascarpone), butter, 2 tsp. salt and 3/4 tsp. black pepper, or to taste.
Using a food processor or and immersion (stick) blender, blend the potatoes completely. Add more milk if mixture gets too thick.