Delicious Angel Beef Casserole

Preheat oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Brown the beef: Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches, 3–4 minutes per side. Remove and set aside.
Sauté the vegetables: In the same skillet, add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened and onions are translucent.
Make the sauce: Stir in tomato paste for 1–2 minutes. Add beef broth and red wine (if using), scraping up browned bits from the skillet. Add thyme, rosemary, salt, and pepper. Bring to a simmer.
Combine beef and sauce: Return beef to skillet, stirring to coat in the sauce. Simmer 5 minutes to meld flavors.
Assemble the casserole: Transfer beef and vegetables to the prepared dish. Spread mashed potatoes evenly on top, sprinkle cheddar cheese, and dot with butter if desired.
Bake: Bake uncovered for 25–30 minutes until cheese is melted, golden, and casserole is heated through.
Serve: Let cool 5 minutes before serving. Scoop generous portions onto plates and enjoy the comforting flavors.

Vegetable Swap: Add peas, green beans, or mushrooms for extra color and flavor.
Cheese Options: Substitute mozzarella, Gruyère, or Parmesan for cheddar.
Low-Carb Option: Replace mashed potato topping with mashed cauliflower.
Wine-Free Version: Substitute extra beef broth for red wine.