Ingredients:

  • 3 lbs Russet or King Edward Potatoes, peeled and quartered
  • 4 oz Unsalted Butter, cubed, room temperature
  • ½ cup Whole Milk or Double Cream, warmed slightly
  • 4 oz Mature or Extra Sharp Cheddar, finely grated
  • 1 tsp Fresh Thyme leaves, finely chopped
  • Salt & Freshly Ground Black Pepper, To taste
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 2 lbs Ground Beef (80/20 lean)
  • 1 medium Onion, finely chopped
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Tomato Purée (Paste)
  • ½ cup Red Wine (Merlot or Cabernet, optional)
  • 2 cups Beef Stock (Low Sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 Bay Leaf

Instructions:

  1. Place the peeled and quartered potatoes in a saucepan and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15-20 minutes until fork-tender.
  2. Drain the potatoes completely. Return them to the hot pan for 1 minute off the heat, shaking gently to allow excess moisture to evaporate. This prevents a watery mash.
  3. Mash the potatoes thoroughly. Add the unsalted butter (in stages), followed by the warmed milk/cream, mixing until smooth and creamy.
  4. Stir in the grated Cheddar, fresh thyme, salt, and pepper. Set the mash aside, keeping warm if possible.
  5. Heat oil in a large pan over medium heat. Add the chopped onions, carrots, and celery (the mirepoix). Cook gently for 8–10 minutes until softened but not browned. Add the minced garlic and cook for 1 minute more. Remove the vegetables from the pan and set aside.
  6. Increase the heat to high. Add the ground beef to the pan and brown thoroughly, breaking it up with a spoon. Drain off any excess fat.
  7. Return the sautéed vegetables to the pan. Stir in the tomato purée and cook for 1 minute. Sprinkle the all-purpose flour over the mixture and cook for 2 minutes, stirring constantly.
  8. If using, pour in the red wine and scrape up any browned bits (the fond) from the bottom. Let the wine reduce by half. Pour in the beef stock and add the Worcestershire sauce, bay leaf, salt, and pepper.
  9. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for 25–30 minutes, stirring occasionally, until the sauce has reduced significantly and is thick enough to hold its shape on a spoon. Remove the bay leaf.
  10. Let the filling rest for 10 minutes to cool and firm up slightly before assembly.
  11. Preheat oven to 400°F (200°C). Transfer the meat filling to the prepared 9x13 inch ovenproof baking dish, spreading it evenly across the bottom.
  12. Top with Mash: Either spoon the mash over the top and spread gently with a fork to create peaks, or pipe an even layer over the filling. Ensure the mash touches the sides of the dish to seal the filling in.
  13. Place the dish on a baking tray. Bake for 25–30 minutes, or until the filling is bubbling hot throughout and the mash topping is golden brown and crisp on the peaks.
  14. Allow the pie to rest for 10–15 minutes before serving to allow the filling to settle.