Over medium high heat, heat a large nonstick skillet. Add beef and cook breaking into smaller pieces with a wooden spoon, until browned, about 7 to 8 minutes. Spoon beef into a large bowl and set aside. Return skillet to heat and add onion, garlic and basil. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add wine and tomatoes and cook until mixture is slightly thickened, about 2 minutes. Stir in peas and carrots and cook until thawed, about 2 minutes. Stir in broth and tomato paste. Cook until thickened, about 1 minute. Remove from heat. Stir in beef, salt and pepper. Turn into prepared baking dish. Spread Roasted Garlic and Rosemary Mashed Potatoes evenly over top of beef mixture.