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Prepare the mashed potatoes:
Boil the chopped potatoes in salted water until tender, about 15-20 minutes.
Drain the potatoes, then mash with butter, milk, salt, pepper, and nutmeg until smooth and creamy. Set aside.
Cook the filling:
Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
Add the ground meat to the skillet, breaking it apart with a spoon, and cook until browned.
Stir in the diced carrots and Brussels sprouts, cooking for another 5 minutes until they start to soften.
Add the tomato paste, Worcestershire sauce, and optional red wine. Stir well, then pour in the broth, stirring until combined.
Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Stir in peas and cook for an additional 3 minutes. Season with salt and pepper.
Assemble the pie:
Preheat your oven to 375°F (190°C).
In a baking dish (about 9x9), spread the meat and vegetable mixture evenly.
Spoon the mashed potatoes on top of the filling, spreading them out with a spatula to cover the entire surface. You can use the back of a spoon to make a pattern if you like.
Optional: Sprinkle some grated cheese (cheddar or Parmesan) over the mashed potatoes for a golden crust.
Bake the pie:
Place the dish in the oven and bake for about 20-25 minutes or until the top is lightly golden and crispy.
Let it cool for a few minutes before serving.
Enjoy your hearty farmer's pie with a twist of Brussels sprouts! It's a warm, comforting dish with a great balance of flavors.
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