📝 About This Recipe
This quintessential British comfort classic features a deeply savory base of lean ground beef simmered in a velvet red wine and herb gravy. Topped with a cloud of buttery, garlic-infused mashed potatoes that crisp to a golden brown in the oven, it represents the ultimate marriage of humble ingredients and sophisticated technique. It is the soul-warming centerpiece every family table deserves during the cooler months.
🥗 Ingredients
The Savory Beef Base
- 2 lbs Ground Beef (90/10 lean ratio preferred)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 2 Celery Stalks (finely sliced)
- 3 Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (for richness and color)
- 2 tablespoons Worcestershire Sauce (adds essential umami)
- 1.5 cups Beef Bone Broth (high quality or homemade)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 cup Frozen Peas (added at the very end)
The Potato Topping
- 2.5 lbs Russet or Yukon Gold Potatoes (peeled and chopped into even chunks)
- 4 tablespoons Unsalted Butter (melted)
- 1/3 cup Heavy Cream (warmed)
- 1 large Egg Yolk (helps the topping set and brown)
- 1/2 cup Sharp Cheddar Cheese (finely shredded)
- to taste Salt and Black Pepper (be generous with the potatoes)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the chopped potatoes in a large pot of salted cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While potatoes cook, heat a large oven-proof skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Drain excess fat if necessary.
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3
Add the diced onions, carrots, and celery to the beef. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the paste to darken slightly to develop a deep, caramelized flavor.
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5
Deglaze the pan with the red wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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6
Pour in the beef broth, Worcestershire sauce, and fresh thyme. Season with salt and pepper. Simmer uncovered for 10-15 minutes until the sauce has thickened into a glossy gravy.
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7
Stir in the frozen peas and remove the beef mixture from the heat. If you aren't using an oven-safe skillet, transfer the mixture to a 9x13 inch baking dish.
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8
Drain the cooked potatoes and return them to the pot. Mash thoroughly until smooth, then fold in the melted butter, warm heavy cream, and egg yolk.
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9
Spread the mashed potatoes evenly over the beef filling. Use a fork to create decorative ridges or 'peaks' across the surface; these will become crispy and golden.
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10
Sprinkle the shredded cheddar cheese over the top of the potatoes.
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11
Place the dish in the oven and bake for 25-30 minutes, or until the filling is bubbling and the potato topping is beautifully browned.
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12
Optional: Turn on the broiler for the last 2 minutes for an extra-crispy crust, watching carefully to prevent burning.
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13
Remove from the oven and let it rest for 10 minutes. This is crucial as it allows the gravy to set slightly so the portions hold their shape when served.
💡 Chef's Tips
Always use a starchy potato like Russets for the fluffiest mash; waxy potatoes can become gummy. Don't skip the egg yolk in the mash; it provides a professional 'Duchess potato' finish and better structure. If the gravy is too thin before topping, mix 1 tsp of cornstarch with water and stir it into the simmering beef. For a deeper flavor, try adding a teaspoon of Marmite or soy sauce to the beef mixture. Make it ahead! You can assemble the pie, refrigerate it overnight, and bake it the next day (add 10 mins to bake time).
🍽️ Serving Suggestions
Serve with a side of buttered honey-glazed parsnips or roasted root vegetables. A crisp green salad with a sharp vinaigrette helps cut through the richness of the beef. Pair with a pint of dry Irish stout or a glass of bold, peppery Syrah. A dollop of English brown sauce (like HP Sauce) on the side is a traditional and delicious touch.