Ingredients:

  • 5 lbs lean Ground Beef (85/15 recommended)
  • 2 large yellow onions, thinly sliced
  • 2 medium carrots, peeled and finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1/2 cup dry red wine (Optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas
  • 2 tablespoons olive oil or unsalted butter
  • 3 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons unsalted butter (for mash)
  • 1/2 cup whole milk or heavy cream, warmed
  • 1 cup grated sharp Smoked Gouda cheese
  • Salt and freshly cracked black pepper to taste
  • 1 large egg yolk (Optional, for mash)

Instructions:

  1. Place potatoes in salted water. Bring to a boil and cook until easily pierced with a fork (about 15-20 minutes). Drain well.
  2. While potatoes boil, heat oil in a large Dutch oven over medium-low heat. Add onions and cook slowly for 15-20 minutes, stirring occasionally, until deep golden brown and sweet. Remove onions and set aside, reserving 1 tbsp of fat in the pot.
  3. Increase heat to medium-high. Add ground beef to the pot and cook, breaking it up, until fully browned. Drain off excess fat.
  4. Stir in the diced carrots and celery, cooking for 5 minutes until slightly softened. Add minced garlic and tomato paste; cook for 1 minute until fragrant.
  5. Sprinkle flour over the mixture and stir for 1 minute. Pour in red wine (if using) and scrape up any browned bits. Let it bubble for 2 minutes.
  6. Stir in beef stock, Worcestershire sauce, thyme, and rosemary. Bring to a gentle simmer, reduce heat to low, cover, and cook for 15 minutes, allowing flavours to meld. Stir in the reserved caramelized onions and frozen peas. Taste and adjust seasoning. Transfer filling to a 9x13 inch baking dish.
  7. Mash the hot, drained potatoes with butter, warm milk/cream, salt, and pepper until smooth. Fold in the grated Smoked Gouda and the egg yolk (if using).
  8. Spoon the mash evenly over the beef filling, ensuring the edges are sealed. Use a fork to create texture ridges on the top. Bake at 400°F (200°C) for 15-20 minutes, or until the top is golden brown and the filling is bubbling.
  9. Let the pie stand for 10 minutes before serving.