Preheat oven to 375 degrees

Heat olive oil over medium heat in a large skillet or dutch oven. Brown the onions and mushrooms in the oil. When they are soft and brown on the edges push them to one side of the pan and add the meat to the open space saute' for 5 minutes or until brown and no longer pink. Mix meat together in the pan with mushrooms and onions then add carrot, thyme, parsley stir. Sprinkle with cinnamon and flour stir, mixture will be pasty from flour. Add in wine and beef stock continue to stir while cooking over medium heat. Add salt and pepper to taste. Cover and allow to cook for 15 minutes.

Peel potatoes, cut them into large even sized pieces and place into a pot of cold salted water. Bring water to a boil and allow potatoes to cook until they are fork tender, about 10 minutes.

When potatoes are done, drain them and place pot back on warm burner (even though it's turned off) add butter and milk, then mash potatoes into a puree. Add salt and pepper to your taste. Fold scallions into puree'd potatoes.

Place meat mixture in the bottom of a 9x13 baking dish, spread potatoes over top, and sprinkle with cheddar cheese. Place dish in preheated oven and bake for 30 minutes or until bubbly and potatoes are browning around the edges.