This takes a little work, but it’s worth the effort.
Filling Ingredients:
3 lb ground beef or lamb
2 medium onions, diced
2-3 lg carrots, diced
4-5 cloves garlic, minced
(Can add some diced celery and fennel if you like)
15g salt
250g red wine
50g tomato paste
1 T Worcestershire sauce
2g black pepper
2g thyme leaves
25g flour
450g beef stock
15g chopped parsley
150g frozen peas
Filling Prep:
In a large Dutch oven, cook the meat in a little olive oil until well browned
Add the veggies and salt and cook about 5 minutes until the veggies are lightly softened
Add the red wine and scrape the bottom of the pan (deglaze)
Add tomato paste, Worcestershire, pepper and thyme and stir well.
Lastly, add the flour. When the pan starts to glaze up again, the beef stock
Bring to a simmer and cook until the veggies are tender and the liquid is reduced by half
Taste and add beef bouillon as needed to the desired salt level
Finally add the chopped parsley and frozen peas.
Potato Topping:
Boil the potatoes, whole with skin on until tender, about 30 minutes
Peel the potatoes (or not if you want)
Mash the potatoes with:
1 stick butter
125g sour cream
125g heavy cream
125g grated parmesan
Taste and add salt as needed
lastly, add 3 egg yolks
(You can omit the sour cream is you want, just add more cream until the texture is smooth and fluffy)
Put the meat mixture in a 9 X 13 baking dish, pressing down. Top with the potatoes, roughing up the top to form peaks. Place on a sheet tray and sprinkle a little more Parmesan cheese over the top.
Bake at 425 degrees for 25 minutes, then broil a little to brown the top.
Cool 15 minutes before serving.