Ingredients:

  • 1 tbsp Olive Oil or Vegetable Oil
  • 5 lb (680 g) Lean Ground Beef (85% to 90% lean recommended)
  • 1 medium Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • 2 tbsp All-Purpose Flour
  • 1 tbsp Tomato Purée (Tomato Paste)
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 1 tbsp Worcestershire Sauce
  • 2 cups (475 ml) Beef Stock (low sodium)
  • Salt and Freshly Ground Black Pepper, to taste
  • 3 lb (1.35 kg) Starchy Potatoes (e.g., Russet or Idaho), peeled and roughly chopped
  • 4 tbsp Unsalted Butter
  • ½ cup (120 ml) Whole Milk or Cream (warmed slightly)
  • ½ cup (50 g) Mature Cheddar Cheese, grated (plus extra for topping)
  • Salt and White Pepper, to taste

Instructions:

  1. Place chopped potatoes in a large saucepan, cover with cold, salted water, and bring to a boil. Cook until fork-tender (15-20 minutes).
  2. Drain the potatoes completely. Return them to the hot saucepan over very low heat for 1 minute to steam off excess moisture—this is crucial for fluffy mash!
  3. Remove from heat. Mash thoroughly. Beat in the butter, then gradually add the warm milk/cream until smooth. Season generously with salt and white pepper. Stir in the ½ cup of grated cheddar. Set aside.
  4. Heat the oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned. Drain off about 2–3 tablespoons of any excess fat.
  5. Reduce heat to medium. Add the diced onion, carrot, and celery (the mirepoix). Cook for 8–10 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced garlic for the last minute.
  6. Sprinkle the flour and thyme over the beef mixture and stir well for 1 minute to coat everything (this cooks the raw flour taste out).
  7. Stir in the tomato purée and Worcestershire sauce. Pour in the beef stock. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Add the bay leaf.
  8. Reduce the heat to low, cover partially, and let the filling simmer for 15–20 minutes, or until the sauce is thick and rich. Remove the bay leaf and taste, adjusting salt and pepper as needed.
  9. Preheat the oven to 400°F (200°C). Pour the beef filling into the prepared 9x13 inch casserole dish, spreading it evenly.
  10. Carefully dollop the mashed potatoes over the filling. Using a fork, gently spread the mash to cover the beef completely.
  11. Take a fork and gently rake across the potato topping to create peaks and valleys. Sprinkle a light layer of extra cheddar cheese over the top.
  12. Bake for 25–30 minutes, or until the topping is golden brown and the filling is visibly bubbling around the edges.
  13. Allow the pie to rest for 10 minutes before serving. This allows the gravy to set slightly, preventing a watery disaster when cutting.