Ingredients:

  • 3 lbs (1.4 kg) Potatoes (Russet/Maris Piper), peeled and quartered
  • 4 Tbsp (56 g) Unsalted Butter, cold, cut into cubes
  • 1/2 cup (120 ml) Whole Milk (or half-and-half), warmed slightly
  • 1 Large Egg Yolk (Optional)
  • Salt and Freshly Ground Black Pepper, To taste
  • 1/2 cup (60 g) Grated Mature Cheddar Cheese (Optional garnish)
  • 2 Tbsp (30 ml) Olive Oil
  • 5 lbs (680 g) Ground Beef Mince (15-20% fat content)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 3 cloves Garlic, minced or crushed
  • 2 Tbsp (30 ml) Tomato Purée (Paste)
  • 1 Tbsp (15 g) Plain (All-Purpose) Flour
  • 1/2 cup (120 ml) Dry Red Wine (Merlot or Cabernet), optional
  • 2 cups (480 ml) Beef Stock (low sodium)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5 ml) Dried Thyme
  • 1 Bay Leaf

Instructions:

  1. Brown the Meat: Heat 1 tablespoon of olive oil. Add the beef mince and cook until deeply browned, breaking it up with a spoon. Drain off any excess fat and set the meat aside.
  2. Sauté the Soffritto: Reduce the heat. Add the remaining oil, diced onion, carrot, and celery. Cook gently for 8–10 minutes until the vegetables are soft and translucent.
  3. Build the Gravy Base: Stir in the minced garlic and tomato purée. Cook for 1 minute until the purée darkens slightly. Sprinkle the flour over the vegetables and stir to coat.
  4. Deglaze and Simmer: Pour in the red wine (if using) and scrape up any brown bits. Let the wine reduce by half. Stir in the beef stock, Worcestershire sauce, dried thyme, and bay leaf. Return the browned beef to the pan.
  5. Develop Flavour & Cool: Bring the mixture to a simmer, then reduce heat to low. Simmer uncovered for 25–30 minutes until the sauce is thick and glossy. Remove the bay leaf, adjust seasoning, and transfer the filling to the baking dish to cool slightly.
  6. Prepare Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold, salted water and boil for 15–20 minutes until fork-tender. Drain thoroughly.
  7. Dry and Mash: Return potatoes to the hot, empty pot over very low heat for 1 minute, shaking gently to drive off residual moisture. Pass the hot potatoes through a ricer or mash thoroughly.
  8. Enrich the Mash: Gently stir in the cubes of cold butter until melted. Pour in the warmed milk and mix until smooth. Stir in the single egg yolk (if using). Season generously with salt and pepper. Do not overmix.
  9. Assemble and Bake: Preheat the oven to 400°F (200°C). Spoon or pipe the mash evenly over the cooled beef filling. Create peaks and ridges with a fork. Sprinkle with grated Cheddar (optional). Bake for 35–45 minutes, or until golden brown and bubbling. Rest for 10 minutes before serving.