Preheat oven to 425º. Heat large skillet over high heat. In two batches cook beef until no longer pink and nicely browned. Transfer beef to a colander over a bowl to drain off fat, and discard fat.
Add 1/4 Cup wine to the skillet, scraping up browned bits with wooden spoon. Reduce heat to medium and add onion and garlic. Cook; stirring occasionally until soft, about 5 minutes. Stir in tomato paste. Add flour; cook stirring constantly 2 minutes.
Add worchestershire, steak sauce, broth, remaining wine, beef, vegetables, salt and pepper. Simmer until thickened; stirring occasionally, about 10 minutes.
While filling is thickening, prepare instant potatoes. Add pepper.
Pour filling into either a 2 quart casserole or a 9x13" baking dish. put parmesan on top of the filling and cover with the potaotes. Use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes.