Ingredients:

  • 1.5 lbs Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/3 cup heavy cream
  • 1 large egg yolk
  • 1/2 tsp garlic powder
  • 1.5 lbs 90/10 lean ground beef
  • 1 large yellow onion, finely diced
  • 2 medium carrots, small dice
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Boil the cubed potatoes. Place 1.5 lbs of peeled, cubed Russet potatoes in a large pot of salted water. Boil for 12-15 minutes until a fork slides in and out with zero resistance.
  2. Prep the mash. Drain the potatoes thoroughly. While they are hot, add 4 tbsp butter, 1/3 cup heavy cream, 1 egg yolk, 1/2 tsp garlic powder, salt, and pepper. Mash until completely smooth and velvety.
  3. Brown the beef. In a 12 inch oven safe skillet over medium high heat, add 1.5 lbs ground beef. Brown for 5-7 minutes, breaking it into small crumbles until no pink remains and a few bits get crispy.
  4. Sauté the aromatics. Add the diced onion and carrots to the beef. Sauté for 5 minutes until the onions are translucent and the carrots lose their crunch.
  5. Develop the base. Stir in 3 cloves of minced garlic, 2 tbsp tomato paste, and 1 tsp dried thyme. Cook for 2 minutes until the tomato paste turns a darker shade of red.
  6. Simmer the gravy. Pour in 1 cup beef bone broth and 1 tbsp Worcestershire sauce. In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp water to make a slurry. Stir this into the skillet.
  7. Thicken the filling. Simmer for 3-5 minutes until the sauce coats the back of a spoon with a glossy sheen. Fold in 1 cup frozen peas.
  8. Layer the pie. Spread the mashed potato mixture over the beef. Use a spatula to get it to the edges, then use a fork to drag decorative ridges across the top.
  9. Broil to finish. Place the skillet under the broiler for 3-5 minutes. Watch it closely until the peaks turn dark golden brown and the edges are bubbling. > Chef's Note: Don't skip the step of sautéing the tomato paste. If you just stir it into the liquid, it stays acidic and sharp. Let it hit the hot fat of the beef to unlock its natural sweetness.