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 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 in the pan with mushrooms and onions, then add carrot, thyme, and parsley. Sprinkle with cinnamon and flour and stir; the 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 them in a pot of cold, salted water. Bring the water to a boil and allow the potatoes to cook until they are fork-tender, about 10 minutes.
• When the potatoes are done, drain them and place the pot back on a 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 pureed 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.