Ingredients:

  • 2 lbs Ground Beef (85/15 blend recommended)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced small
  • 2 stalks Celery Stalks, diced small
  • 3 cloves Garlic Cloves, minced
  • 2 Tbsp Tomato Paste (double concentrated)
  • 1 Tbsp Plain (All-Purpose) Flour
  • 2 cups Beef Stock (low sodium), hot
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 2 Tbsp Vegetable Oil
  • Salt and Black Pepper, To taste
  • 3 lbs Potatoes (Russet, Maris Piper, or Yukon Gold)
  • 4 Tbsp Unsalted Butter, cubed
  • 1/2 cup Whole Milk or Half-and-Half, warmed
  • 1 cup Vintage Cheddar Cheese, grated
  • 1 Large Egg Yolk
  • Salt and White Pepper, To taste

Instructions:

  1. Peel and roughly chop potatoes into even 2-inch pieces. Place in a saucepan, cover with cold, salted water, and bring to a rolling boil. Cook for 15-20 minutes, or until easily pierced. Drain the potatoes immediately, return them to the hot, empty pan, and let sit for 2 minutes over very low heat to drive off excess moisture.
  2. Heat the oil in a deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook without stirring until a deep, dark brown crust forms (about 5-7 minutes). Break up the beef and continue browning until fully caramelized. Drain off any excess fat.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the pan. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly softened (the 'sweating' stage).
  4. Stir in the minced garlic and tomato paste and cook for 1 minute. Sprinkle the plain flour over the mixture and cook for 1 minute to create a quick roux base.
  5. Slowly pour in the hot beef stock, stirring constantly. Add the Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer, then reduce the heat to low. Cook uncovered for 15-20 minutes, stirring occasionally, until the filling is very thick and glossy. Season generously and remove the bay leaf.
  6. Mash or rice the hot, dried potatoes until smooth. Quickly incorporate the cubed butter, followed by the warmed milk/cream. Stir in the grated cheddar and the egg yolk until fully combined and light and fluffy. Season with salt and white pepper.
  7. Preheat the oven to 400°F (200°C). Transfer the hot beef filling to a 9x13 inch baking dish, spreading it evenly. Top with the mash, ensuring the filling is completely sealed to the edges. Rake the fork lightly across the top to create texture.
  8. Bake for 15 minutes, or until the filling is bubbling hot around the edges. Turn the oven to the broiler (grill) function for the last 2-3 minutes until the mash is a gorgeous golden brown.
  9. Allow the pie to rest on the counter for 10 minutes before serving to let the sauce set completely.