SERVES 4-6

If you’re not a fan of shepherd’s pie, for whatever weird reason, this recipe will make you one.

ACTIVE + TOTAL TIME: 3 HR 30 MIN

GROUND BEEF FILLING

• 2 Lb. Ground Beef, Preferably 20% Fat
• 2 Shallots, Minced Fine
• 2 Medium Carrots, Peeled and Diced Fine
• 2 Stalks Celery, Diced Fine
• 3 Cloves Garlic, Minced Fine
• 2 Tbsp. Tomato Paste
• 2 Cups Any Good Red Wine, Such as Merlot
• 2 Cups Chicken Stock
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Worcestershire Sauce
• 1 Cup Frozen Peas
• 1 Tbsp. Butter
• 2 Tsp Neutral Oil, Such as Canola
• Salt + Pepper To Taste

MASHED POTATOES

• 6 Large Baking Potatoes, Such As Russets (2-3 Pounds)
• 1 Cup Kosher Salt
• 6 Tbsp. Butter
• 1 Cup Heavy Cream
• 2 Cups Cheddar Cheese, Shredded
• Salt + Pepper To Taste

PREP

• Mince the shallots fine; set aside in a separate bowl.
• Dice the carrots and celery, and mince the garlic; combine and set aside in a separate bowl.

COOK

• Heat oven to 375°F. Spread the salt evenly over a baking sheet and place the potatoes on top. Bake until completely tender and easily pierced with a fork, about 1½ hours.

TIP: This is definitely a lot of salt, but the idea here is that it will help draw out moisture from the potatoes. We want as little moisture as possible in the potatoes when we prepare them, as any excess liquid will cause the prepared potatoes to split in the oven as we bake the final product, causing a gloopy mess, which you definitely don’t want. 

• Meanwhile, while the potatoes are cooking, start the filling: heat the oil in a large pan over medium-high. Add the ground beef and cook, breaking it up, until browned and most moisture has evaporated, about 8 minutes. Transfer to a bowl, leaving about 1 tablespoon fat in the pan.
• Add the shallots and butter to the pan and cook until softened, about 2 minutes.
• Stir in the carrots, celery, and garlic; cook until tender, about 5 minutes.
• Push the vegetables to one side, add the tomato paste, and cook in direct contact with the pan until darkened and beginning to stain the oil, about 3 minutes. Stir to combine.
• Return the beef to the pan and add in the frozen peas, stirring to combine.
• Add the red wine, stirring to scrape up any browned bits, and simmer until nearly evaporated and no longer smells strongly of alcohol, about 15 minutes.
• Add the chicken stock and simmer until reduced and thickened, about 20 minutes. 
• By this point, the potatoes should be done: remove them from the oven (leave oven on) and halve them. Working while warm, press the flesh through a sieve or strainer into a large bowl, leaving skins behind.
• In a small saucepan, heat the butter and cream until just simmering. Gradually fold into the potatoes until smooth.
• Stir in 1 cup of the cheddar cheese. Season with salt and pepper to taste. Set aside.

ASSEMBLY

• Spread the beef mixture evenly in a 9-by-13-inch baking dish. Spoon the mashed potatoes over the top and smooth with an offset spatula.
• Sprinkle with the remaining 1 cup cheddar cheese.
• Bake at 375°F until the top is browned and bubbling, about 45 to 50 minutes. Allow to cool slightly and serve warm.