Steak Marsala Shepherd's Pie

2-3 tbsp Olive Oil
1 lb. beef cut into strips or cubes
2 cloves garlic, chopped
1 small onion, chopped
1 small container fresh mushrooms, sliced
1/2 to 1 cup Marsala cooking wine
3-4 Tbsp. flour
1/2 carton beef broth
1 small can French Onion Soup
1 cup frozen peas and carrots
1 roll-out pie crust
8 servings Idahoan Mashed Potatoes, made according to box directions

In a large skillet, brown beef, garlic, onions in olive oil.
Add sliced mushrooms, and let them cook down
Deglaze the pan with the Marsala wine
Cover and turn heat down and let it simmer a little while to help the meat get tender
Sprinkle in the flour
Add the beef broth and French Onion soup
Stir until gravy thickens - let simmer.  Add more Marsala if it gets too thick or if you just want to.

In the meantime, lay piecrust into a deep dish pie plate
Make the mashed potatoes according to he package.  Be sure to put enough salt to taste and milk to make them creamy.

Pour the meat/gravy mixture into pie shell.  Bake at 450 for about15 minutes or until crust looks done.

Pile the potatoes on top of the pie, and put back into the oven for a few minutes.  If you want to brown the potatoes a little you can turn temp down and leave it in a little longer, but not really necessary.