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Author Notes: There's a good amount of red wine in this recipe, so I'd recommend using something you would actually want to drink. And since there will be a good amount of the bottle left over, I'd also recommend drinking the rest with dinner. To make herb removal easier down the line, I tie the thyme and bay leaf together with kitchen twine. - Kitchenette
- 2 pounds ground beef
- kosher salt & freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, washed well, sliced into half moons
- 1 large yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 6 ounce can tomato paste
- 1 cup red wine (I used a malbec, any full bodied wine will work)
- 1 1/2 cup beef stock
- 2 tablespoons worcestershire sauce
- 6 sprigs thyme
- 1 bay leaf
- 1 cup frozen peas
- 8-10 cups mashed potatoes
- 1/4 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs
- Preheat over to 400 degrees F. In a large pan over medium high heat, brown the beef, breaking up into chunks as it cooks. Season with salt and pepper. Remove to a plate with a slotted spoon and dump the remaining fat out of the pan.
- Lower the heat to medium. Add the butter, oil, leek, onion, carrots, and celery. Season with salt. Cook until softened, 8-10 minutes. Add garlic, cook for another minute. Add tomato paste, cook for about 2 minutes, stirring well.
- Add wine, stirring well, scraping up anything that has stuck to the pan. Simmer for a few minutes until the wine has reduced by about half. Add the meat, beef stock, worcestershire sauce, and herbs; stir well. Simmer for 12-15 minutes, until the liquid has thickened considerably. Taste for seasoning. Remove the herb bundle. Add peas.
- Add the meat mixture to a 9x13 inch dish (or any large casserole dish). Spread mashed potatoes evenly over the top, fluffing with a fork. Combine the parmesan and bread crumbs in a small bowl; sprinkle over the mashed potatoes. Bake the casserole for 25-30 minutes, until the top starts to brown. To get an extra crispy top, place under a broiler for a couple minutes. Let rest for 10-15 minutes before serving.