Recipe Index

Ingredients

• For the Mashed Potatoes: 3 1/2 pounds russet potatoes (about 4 large), peeled and cut into 1-inch pieces
• Kosher salt
• 6 tablespoons unsalted butter, cubed
• For the Meat Sauce: 1 1/2 cups homemade or store-bought low-sodium chicken stock
• 2 packets unflavored gelatin (about 5 teaspoons
• 1/2 ounce
• ½ oz)
• 2 tablespoons vegetable oil
• 2 1/2 pounds ground beef or lamb, or some combination
• 1 large yellow onion (about 14 ounces
• 14 oz), diced
• 3 medium carrots (about 8 ounces
• 8 oz), diced
• 2 ribs celery (about 4 ounces
• 4 oz), diced
• 2 medium cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yeast extract (optional)
• 2 tablespoons all-purpose flour
• 8 ounces frozen peas
• Kosher salt and freshly ground black pepper
• To Assemble: 1 1/2 cups heavy cream
• Grated Parmigiano-Reggiano cheese, for topping (optional)

Method

1. Boil the potatoes in salted water for 10-15 minutes until a knife pierces them easily, drain, rinse briefly in hot water, and mash with the butter, then cover the surface and set aside.
2. Sprinkle the gelatin over the stock and set aside.
3. Brown the meat in the oil in a Dutch oven for 6-8 minutes, add the remaining meat for about 3 minutes, then add the onion, carrots, celery and garlic for about 4 minutes.
4. Stir in the tomato paste for 1 minute, add the wine and reduce until almost evaporated, then add the stock, thyme, bay, Worcestershire sauce and yeast extract, sprinkle in the flour, and simmer for about 20 minutes until thick.
5. Stir in the peas, discard the thyme and bay, and season with salt and pepper.
6. Heat the oven to 425°F, stir the simmering cream into the potatoes, spread the potatoes over the meat in a 9-by-13-inch dish, top with Parmesan if using, bake for about 20 minutes until browned, and rest for 15-20 minutes before serving.

Total: 1h 40m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data