Make the gravy. Add the beef to a large skillet over medium-high heat and cook for 7-10 minutes until browned and crumbly. Add the carrot, celery, and onion and cook for 5 more minutes. Add the bell pepper, garlic, Worcestershire, paprika, rosemary, crushed red pepper, and a sprinkle of salt. Stir to combine and cook for 3 more minutes.

Sprinkle the flour over the mixture and stir to combine, then pour in 1 cup of beef stock. Stir, and add more stock if needed to thin out the gravy. Taste, and add more salt if you'd like to the beef mixture.

To make the topping, combine the grated potatoes, egg, cheese, and flour in a bowl with lots of salt and pepper.

Pour the filling into a baking dish - 8x10 or similar. Spread the potato mixture in an even layer over top of the pie.

To serve right away, bake at 400F until potatoes are golden and cooked through. Uncooked pie may be frozen for several months or kept in the fridge for a few days before baking.

Enjoy!