Ingredients:

  • 2 Tbsp Olive Oil
  • 2 lb Lean Ground Beef (85/15 recommended)
  • 1 large Yellow Onion, diced finely
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste (double concentrated)
  • 1 Tbsp All-Purpose Flour
  • 2 cups Beef Stock (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 Bay Leaf
  • 1 tsp Dried Thyme
  • Kosher Salt & Black Pepper, To taste
  • 3 lb Starchy Potatoes (e.g., Russet, Maris Piper)
  • 4 Tbsp Unsalted Butter
  • 1/2 cup Whole Milk or Heavy Cream
  • 1/2 cup Sharp Cheddar Cheese, grated (optional)
  • Salt & White Pepper, To taste

Instructions:

  1. Prep the Beef: Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned, about 6–8 minutes.
  2. Drain Fat: Drain off any excess fat from the pan. Set the beef aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 Tbsp oil, then add the diced onion, carrots, and celery (the mirepoix). Sauté until softened, about 5–7 minutes.
  4. Build the Gravy Base: Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well for 30 seconds to cook out the raw flour taste (this is called a singe).
  5. Simmer and Flavour: Return the beef to the pan. Pour in the beef stock and Worcestershire sauce. Add the bay leaf, thyme, salt, and pepper.
  6. Reduce: Bring the mixture to a boil, then immediately reduce heat to low and simmer, uncovered, for 20–30 minutes, or until the gravy has thickened significantly and the flavour is rich and concentrated. Remove the bay leaf before assembling.
  7. Boil Potatoes: Place the peeled and cut potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
  8. Mash and Enrich: Drain the potatoes thoroughly. Return them to the hot pan to steam for 1 minute. Add the butter and warm milk/cream. Mash until perfectly smooth. Season aggressively with salt and white pepper.
  9. Preheat: Preheat the oven to 400°F (200°C).
  10. Assemble: Transfer the warm beef filling into the prepared baking dish (or leave it in the oven-safe skillet).
  11. Top with Mash: Spoon the mash evenly over the filling, ensuring the edges are completely sealed. Use a fork to rake across the surface, creating peaks, or use a piping bag.
  12. Add Cheese (Optional): Sprinkle the grated cheddar evenly over the mash.
  13. Bake: Bake for 10–15 minutes, or until the filling is bubbling hot around the edges and the mash topping is golden brown and crispy.
  14. Rest: Remove from the oven and let the pie rest for 10 minutes before serving. This allows the gravy to set up.