Brisket Hotdish

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One 2-pound brisket, cut into 2-inch pieces

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

3 large leeks, white and light-green parts only, chopped

4 carrots, cut into 1/2-inch pieces

2 stalks celery, cut into 1/2-inch pieces

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon

2 1/2 cups low-sodium beef stock, plus more as needed

One 14.5-ounce can diced tomatoes

2 sprigs fresh rosemary, leaves stripped and chopped

1 cup fresh or frozen peas

1 1/4 pounds frozen potato smiles, preferably McCain

Chopped fresh parsley, for garnish

Chopped fresh chives, for garnish

Ketchup, for serving, if desired