5 Pound(s) cut into 1 inch pieces potato
3/4 Cup(s) half and half
4 Tablespoon(s) butter
2 chopped onion, yellow
5 Clove(s) chopped garlic
4 cut into 1 inch pieces carrot
2 Pound(s) beef, ground
1/2 Teaspoon(s) thyme
1/2 Teaspoon(s) pepper, black
1/2 Teaspoon(s) salt
1/4 Cup(s) vermouth
1 1/2 Tablespoon(s) tomato paste
1 1/2 Teaspoon(s) beef bouillon
2 Tablespoon(s) flour
3/4 Cup(s) hot water
Preheat oven to 375. Peel the potatoes and boil in well-salted water until tender, about 15 minutes. Mash with about .75 cup of half and half and 2TB butter. The potatoes can be fairly stiff. Set aside.
While the potatoes are boiling, in a large frying pan, preferably not non-stick, saute the onions and garlic in 1 TB butter over medium heat for about 5 minutes. Add the carrots and saute until a bit browned. Add the ground beef, thyme, salt and pepper. Cook on medium-high until browned. Drain off all but 2TB of the fat. Add vermouth or wine and stir, being sure to scrape the pan to dislodge all the tasty browned bits. Add the tomato paste and the first (stronger) .75 cup of water with soup base. Continue cooking over medium high heat for a few minutes until the liquid is reduced and just coats the meat. Adjust the seasoning to your liking and transfer the meat to a large, shallow baking dish and set aside (don't wash the pan).
Add 1TB of the butter to the "dirty" pan and melt on medium heat. Mix 2TB of flour into the melted butter. Cook for 2 minutes over medium heat. Add the second .75 cup water (substitute more vermouth for water) and beef soup base and boil for a minute to thicken. Add water to thin if necessary. Pour this sauce over the meat mixture. Season with salt and pepper and rosemary.
Spread the potatoes over the meat. Broil in oven for 5 minutes to brown the potatoes. Watch carefully to prevent burning.