For the Stew:

canola oil, 2 tbsp
onion, diced, 1½ cups
beef (‘stew’ beef or london broil), large cubes, 1½ lb
garlic, fresh cloves, 3 large
allspice, 1 tbsp
tomato paste, ¼ cup
red wine, ½ cup
milk, ¼ cup
flour, white, ¼ cup
carrots, large dice, 2 cups
lima beans, thawed from freezer and rinsed, 16 oz bag
thyme, dried, 1 tsp
salt and pepper, to taste

For the Potato Crust:

russet potatoes, peeled and quartered, 5 lb. bag
unsalted butter, 1 cup
milk, whole, 3/4 cup
salt, 2 tsp