Ingredients:

  • 1.5 lbs lean ground beef (85/15)
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 2 large carrots, peeled and diced small
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 cups high-quality beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place a large skillet over medium high heat with 1 tbsp olive oil. Once the oil begins to shimmer, add the 1.5 lbs ground beef. Use a wooden spoon to break it into small crumbles. Cook for 8 minutes until the meat is deeply browned and sizzling.
  2. Add the finely diced yellow onion and diced carrots to the beef. Sauté for 5 minutes until the onions are translucent and the carrots soften. Add the minced garlic and cook for 1 minute until fragrant. Note: Don't let the garlic brown or it will turn bitter.
  3. Stir in the 1 tbsp tomato paste and 2 tbsp flour. Cook for 2 minutes, stirring constantly to coat the beef. Slowly pour in the 2 cups beef stock, 2 tbsp Worcestershire, and 1 tsp dried thyme. Simmer for 10 minutes until the liquid reduces into a thick, glossy gravy.
  4. While the beef simmers, boil the 2.5 lbs cubed potatoes in salted water for 15 minutes until a fork slides through easily. Drain thoroughly and let the steam rise off them for 2 minutes to remove excess moisture.
  5. Mash the potatoes with 4 tbsp butter and 1/4 tsp nutmeg. Gradually fold in the 1/2 cup milk. The goal is a velvety, thick consistency that can support its own weight. Season with 0.5 tsp each of salt and pepper.
  6. Spread the beef mixture into the bottom of a baking dish. Spoon the potatoes over the top, using a fork to create decorative ridges and peaks. Sprinkle the 1/2 cup shredded cheddar over the top.
  7. Bake at 400°F for 20 minutes. Finish under the broiler for 3 minutes until the cheese is bubbling and the potato peaks are golden brown. Let it rest for 10 minutes before serving to allow the gravy to set.