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
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Ingredients
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2 pounds
ground beef
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kosher salt & freshly ground black pepper
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1 tablespoon
butter
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1 tablespoon
olive oil
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1
leek, washed well, sliced into half moons
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1
large yellow onion, chopped
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3
medium carrots, chopped
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2
celery stalks, chopped
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2
cloves garlic, minced
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1
6 ounce can tomato paste
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1 cup
red wine (I used a malbec, any full bodied wine will work)
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1 1/2 cups
beef stock
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2 tablespoons
worcestershire sauce
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6 sprigs
thyme
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1
bay leaf
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1 cup
frozen peas
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8-10 cups
mashed potatoes
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1/4 cup
grated parmesan cheese
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1/4 cup
panko breadcrumbs
Directions
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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.
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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.
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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.
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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.
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