In a medium sauce pan, cook the diced potatoes until tender and reserve. In the same pot, cook the quartered potatoes until done and mash with the butter and cream, season with salt and pepper. In a small sauce pan, reduce wine and broth to one cup. In a heavy skillet, cook the Classic Ground Beef until done and add the onion and cook until translucent. Add the garlic and cook for three minutes. Add flour and cook for five minutes. Slowly stir in the wine and broth mixture, being careful to avoid creating lumps. Add reserved potatoes, peas and corn and bring to a simmer. If the mixture is too thick, add a little water. Season to taste and place in a pie plate or an oval baking dish. Cover with an even layer of the mashed potatoes and sprinkle with cheese. Bake in a 400 degree oven until the mixture bubbles around the edges and the cheese is melted. Let stand twenty minutes before serving.