• Heat the oil in large skillet over medium heat. Add the onion, garlic, and carrot and cook, stirring occasionally for about 10 minutes until softened.
• Add the beef and cook for 10 minutes, breaking up any large lumps, until browned.
• Add broth, wine, ketchup, sauce, salt, pepper and thyme; stir to combine. Bring to a boil then reduce the heat to medium-low. Cook, uncovered, stirring occasionally, for 20 minutes or until the sauce is thickened but still saucy. Spoon the mixture into large casserole dish 6 to 8 cup capacity.
• Preheat the oven to 375°F (190°C).

To make the potato topping:

• While the beef is cooking, place the potato in a large saucepan and add enough water to cover the potato; add a pinch of salt. Cook, over medium-high heat, uncovered, for 15 minutes or until the potato is softened; drain well, returning potato to the same pan. Mash the potato using a potato masher until no large lumps remain. Add sour cream, 2 tablespoons of butter and 1/3 cup of cheese; stir vigorously with a fork until smooth. Roughly spread over the ground beef mixture leaving the surface uneven – you can use a fork to rake through the potato. Sprinkle with the remaining cheese and add little dobs of butter on the top if desired. Place the baking dish on a baking sheet to catch any filling that might bubble over. Bake in the preheated oven for 25 minutes until the top is golden-brown and filling is bubbling. Place under the broiler, about 8 inches away from the heat source, for a few minutes to further brown the top, if desired. Serves 5 to 6.