A savory beef filling topped with creamy mashed potatoes, baked until golden and bubbly. This recipe serves 6 generous portions and has a moderate intensity level requiring stove-to-oven execution.
Ingredients
- 2 lbs (900g) Ground Beef (Mince) (85/15 lean ratio)
- 2 tbsp Olive Oil
- 1 large Yellow Onion, finely diced
- 2 medium Carrots, peeled and finely diced
- 2 medium Celery Stalks, finely diced
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 2 tbsp All-Purpose Flour
- ½ cup (120ml) Red Wine (Dry varieties like Cabernet Sauvignon or Merlot)
- 1 ½ cups (360ml) Beef Broth / Stock (Low-sodium preferred)
- 2 tbsp Worcestershire Sauce
- 1 tbsp Fresh Thyme, chopped (or 1 tsp dried)
- 1 tbsp Fresh Rosemary, chopped (or 1 tsp dried)
- 1 cup (150g) Frozen Peas
- Salt & Black Pepper, to taste
- 2.5 lbs (1.1kg) Yukon Gold or Russet Potatoes, peeled and cut into 1-inch cubes
- ½ cup (115g) Unsalted Butter, melted
- ⅓ cup (80ml) Heavy Cream or Whole Milk, warmed
- 1 large Egg Yolk
- ½ cup (50g) Sharp Cheddar Cheese, finely grated (optional)
- ¼ tsp Nutmeg, freshly grated
Instructions
- Prepare and Boil the Potatoes: Place peeled, cubed potatoes into a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain thoroughly in a colander and let them steam off for 2 minutes to eliminate excess moisture.
- Brown the Beef: While the potatoes boil, heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook for 6–8 minutes until brown throughout. Drain off any excess fat, leaving about 1 tablespoon in the pan, and transfer the beef to a side plate.
- Sauté Aromatics & Build the Sauce Base: In the same pan, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until soft and translucent. Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant and dark red. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- Simmer the Meat Filling: Return the browned beef to the skillet. Pour in the red wine, scraping up any browned bits stuck to the bottom of the pan, and simmer for 2 minutes until reduced by half. Add the beef broth, Worcestershire sauce, chopped thyme, and rosemary. Season with salt and pepper. Reduce the heat to low and let it simmer uncovered for 10–12 minutes until the gravy thickens. Stir in the frozen peas during the last 2 minutes, then remove from heat.
- Mash and Whip the Potatoes: Mash the hot potatoes using a potato masher or ricer for a smooth texture. Add melted butter, warmed heavy cream, egg yolk, grated nutmeg, salt, and pepper. Whip gently until smooth and fluffy. Do not overmix, or the potatoes will become gummy.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Transfer the cooked beef filling into a 9×13-inch baking dish (or leave in an oven-safe Dutch oven). Spoon the mashed potatoes evenly over the beef. Smooth with a spatula, then drag the tines of a fork across the top to create small ridges. Sprinkle with shredded cheddar cheese if desired. Bake for 20–25 minutes, then broil for 2–3 minutes until the top turns golden brown and bubbly. Allow to rest for 10 minutes before serving.
Notes
Shelf Life: 3–4 days refrigerated. Storage: In the Refrigerator, allow the pie to cool completely to room temperature. Cover tightly with foil or store individual portions in a airtight containers. In the Freezer (Unbaked or Baked), wrap the assembled (cooled) dish tightly in a double layer of plastic wrap and aluminum foil. Freeze for up to 3 months. Reheating: From Fridge, reheat individual slices in the microwave for 2–3 minutes, or warm the entire dish in a 350°F (175°C) oven for 15–20 minutes until heated through. From Frozen, thaw in the refrigerator overnight before baking at 375°F (190°C) for 35–40 minutes until hot in the center.
