PREP DETAILS

Serves 6

INGREDIENTS

For the topping:

 4 Yukon Gold Potatoes

2 egg yolks

3 tbsp unsalted butter, cubed

⅓  cup heavy cream

Salt & Pepper

For the filling:

 2 tbsp unsalted butter

1 yellow onion, diced

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

2 tbsp rosemary, chopped

1 ½ lbs of ground meat (beef or lamb preferred)

2 tbsp tomato paste

2 tbsp all purpose flour

1 cup beef or veal stock

2 tsp Worcestershire sauce

1 cup of frozen peas, thawed

Salt & Pepper

DIRECTIONS

For Topping

Peel the potatoes and place in a large saucepan. Cover with water and season with salt. Bring to a boil and cook until the potatoes are soft. When easily pierced with a knife, drain in a colander. While still warm, run the potatoes through a ricer or food mill.

 Beat in the egg yolks, unsalted butter, cream and salt & pepper until well combined. Transfer to a piping bag and set aside.

Preheat the oven to 400 degrees.

For the Filling

In a large saute pan, melt the butter over medium heat. Once melted, add the onion, carrots and celery - sauteing until the carrots have softened, about 8 minutes. Add the garlic and rosemary, cooking for another minute or two.

 Add the ground meat, season with salt and pepper, and cook until the meat is evenly browned and no pink remains. Stir in the tomato paste and cook for 2 minutes. Evenly sprinkle the flour on the meat mixture and cook for another 2 minutes.

 Pour in the stock and bring to a simmer. Cook until the sauce has thickened nicely. Remove from heat and stir in the Worcestershire sauce and peas. Adjust seasoning with salt and pepper.

 Transfer the mixture to a 13 x 9 baking dish and evenly pipe the potatoes on top. Place in the pre-heated oven and bake until the top is evenly browned, 25- 30 minutes.

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