Preparation:
Prepare the Romano Mashed Potatoes and keep warm until needed. The mashed potatoes can be prepared ahead and refrigerated until you are ready to assemble the pie. Warm the potatoes in the microwave before trying to spread them over the pie.
Place the stew meat, chicken and sausage on a large plate and sprinkle with the salt, pepper, and 1 1/2 tablespoons of the flour, tossing to coat the meat evenly. Shake off any excess flour. Heat the olive oil in a Dutch oven set on high heat until sizzling, about 2 minutes. Add the beef cubes and cook until well browned on all sides, about 3 to 4 minutes. Transfer to a bowl with a slotted spoon and set aside. Repeat with the chicken and sausage.
To the same pan set on medium-high heat, add the garlic, onion, carrots, celery, paprika, thyme, oregano, sage, bay leaves, cinnamon and nutmeg. Cook until the onion is translucent, about 4 to 5 minutes. Stir in the remaining flour, the tomato paste, and sugar and cook for 1 to 2 minutes. Return the meats and any accumulated juices to the pan. Stir in the Marsala and boil until reduced by half, about 4 minutes. It will be necessary to stir a bit while the wine is reducing because the flour will thicken the sauce. Add the beef stock and bring to a boil. Reduce the heat to medium and simmer for 30 minutes, uncovered. Add the peas to the stew during the last 5 minutes of cooking.
Preheat the oven to 400 degrees. Pour the stew into a 9x13-inch baking dish. Drop the mashed potatoes by spoonfuls on the stew and gently smooth them out with the bottom of the spoon or a knife. Don't press too hard or you will push the potatoes down into the stew. Brush the top with the melted butter and sprinkle with the Romano cheese. Bake for 30 minutes, until the potatoes are browned and the stew is bubbling. Remove from the oven and let cool for 10 minutes before serving.
Note: You can make an attractive design in the potatoes by lightly running the tines of a fork across the top after they have been brushed with the butte |
