Ingredients:

  • 2 lbs Ground Beef (85/15 recommended)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1/2 cup Dry Red Wine (optional)
  • 2 cups Beef Broth (low sodium)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Fresh Thyme Leaves
  • 1 cup Frozen Peas
  • 2 Tbsp Olive Oil
  • Salt and Black Pepper to taste
  • 3 lbs Russet Potatoes, peeled and quartered
  • 6 Tbsp Unsalted Butter, cold and cubed
  • 1/2 cup Whole Milk or Cream, warmed
  • 1/2 cup Parmesan Cheese, finely grated
  • White Pepper to taste

Instructions:

  1. Boil potatoes in salted water until fork-tender (approx. 15-20 mins). Drain thoroughly while preparing the filling.
  2. Mash the drained potatoes well. Incorporate cold butter cubes, then slowly stream in warm milk/cream, mixing until smooth. Stir in grated Parmesan, salt, and white pepper. Set aside.
  3. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Sauté onions, carrots, and celery until softened (about 8 minutes). Add garlic and cook for 1 minute more until fragrant.
  4. Add the ground beef, breaking it up, and cook until fully browned. Drain off any excess fat if necessary.
  5. Stir in tomato paste and cook for 1 minute. Sprinkle flour over the meat mixture and stir constantly for 1 minute to cook out the raw flour taste.
  6. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it reduce by half (2 minutes).
  7. Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer. Reduce heat to low, cover partially, and let the mixture gently bubble for 20 minutes, allowing the sauce to thicken. Stir in frozen peas during the last 5 minutes.
  8. Preheat the oven to 400°F (200°C). Transfer the beef filling to an oven-safe baking dish if your skillet is not suitable.
  9. Spoon the Parmesan mash evenly over the filling, ensuring the edges are sealed. Use a fork to create decorative ridges across the top.
  10. Bake for 20-25 minutes, or until the filling is bubbling vigorously and the topping is golden brown. If needed, grill (broil) for the last 3 minutes for extra colour.
  11. Allow the pie to rest for 10 minutes before serving to ensure the filling sets properly.