Prepare the demi-glace sauce by smearing the veal bones with the tomato paste and putting them in an oiled tray, along with the onions, garlic and carrot. Bake at 392°F (200 °C) to a brown crisp.
Place them in a pot, pour on cold water and boil 5 hours on medium heat. Strain the broth. Heat the red wine on the stove and boil until half of it boils away. Add the broth and boil the mixture until a thick sauce forms. Let it cool and put in the fridge for 5 hours. The mixture will gel, once it does remove it from the fridge and cut it into pieces.
Heat the liquid cream on low heat, without letting it come to a boil. Mash the potatoes or pass them through a sieve. Add the heated liquid cream and butter and stir the puree. Add the cream cheese and heat the puree on low heat while stirring constantly.
Put it in an oiled tray and bake 20 min. at 374°F (190°C). Take it out, sprinkle with the grated beetroot and demi-glace pieces. Serve immediately.