Ingredients:

  • 1.5 lbs ground beef (85% lean)
  • 1 large yellow onion, finely diced (200g)
  • 2 medium carrots, peeled and small-diced (150g)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste (30g)
  • 2 tbsp all-purpose flour (16g)
  • 1.5 cups low-sodium beef broth (350ml)
  • 1 tbsp Worcestershire sauce (15ml)
  • 1 tsp dried thyme
  • 1 cup frozen peas (150g)
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed (1.1kg)
  • 4 tbsp unsalted butter, melted (56g)
  • 1/2 cup heavy cream, warmed (120ml)
  • 1/4 cup freshly grated Parmesan cheese (25g)
  • 1 large egg yolk
  • 1 tsp fine sea salt

Instructions:

  1. Place a large cast-iron skillet over medium-high heat. Add the ground beef and cook undisturbed for 3–4 minutes to develop a dark brown crust. Break the meat apart and add the diced onions and carrots. Sauté until the vegetables soften and the meat is fully browned.
  2. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring frequently, until the paste turns a dark brick red and smells toasted.
  3. Sprinkle the flour over the meat mixture and stir for 1 minute to cook out the raw flour taste. Slowly pour in the beef broth and Worcestershire sauce while scraping the bottom of the pan to release the fond.
  4. Reduce heat to low and simmer for 10–15 minutes until the sauce is thick and mahogany-colored. Fold in the frozen peas during the last minute of simmering.
  5. While the meat simmers, boil the cubed potatoes in salted water until fork-tender. Drain the potatoes and return them to the hot pot for 2 minutes to allow excess moisture to evaporate.
  6. Pass the potatoes through a ricer or mash thoroughly. Incorporate the melted butter, warmed heavy cream, and sea salt. Stir in the egg yolk for a golden finish.
  7. Spread the potato mash over the meat filling. Use a fork to create ridges, sprinkle with Parmesan cheese, and bake at 400°F (200°C) for 20 minutes or until the top is golden and shattering.