Ingredients
For the Filling:
1 lb ground beef
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, minced
1 cup beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt & pepper to taste
1 tbsp flour (optional)
For the Mashed Potato Topping:
4 –5 potatoes (about 4 cups mashed)
2 tbsp butter
½ cup warm heavy cream
½ cup shredded cheddar (in mash)
1 –2 egg yolks
¼ cup shredded cheddar (on top)
¼ cup grated Parmesan (on top)
Salt & pepper to taste
Directions
Step 1
Preheat oven to 400°F.
Step 2
For the Filling:
Step 1
Brown beef in a skillet; drain excess fat.
1 lb ground beef
Step 2
Add veggies (carrots, celery, onion, garlic) and sauté until soft.
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, minced
Step 3
Stir in tomato paste, Worcestershire, thyme, rosemary, salt, pepper. Sprinkle in flour if using.
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt & pepper to taste
1 tbsp flour (optional)
Step 4
Add broth and simmer 5–7 mins until thickened.
1 cup beef broth
Step 5
For the Mashed Potato Topping:
Step 1
Boil potatoes until soft. Drain, mash with butter, warm cream, and cheddar.
4 –5 potatoes (about 4 cups mashed)
2 tbsp butter
½ cup warm heavy cream
½ cup shredded cheddar (in mash)
Step 2
Mix in egg yolks (when mash has cooled slightly) and season to taste.
1 –2 egg yolks
Salt & pepper to taste
Step 3
Assemble pie: meat mixture on bottom, mashed potatoes on top. Sprinkle cheddar and Parmesan.
¼ cup shredded cheddar (on top)
¼ cup grated Parmesan (on top)
Step 4
Bake 20–25 mins until golden and bubbling. Broil 1–2 mins for extra crisp if desired.
Step 5
Rest 5–10 mins before serving.
