Ingredients:
For the filling:
1 1/2 lbs beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 cup frozen peas
1 cup beef broth
1 cup red wine (or additional beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and pepper to taste
For the mashed potato crust:
4 large russet potatoes, peeled and cubed
1/2 cup whole milk
1/4 cup unsalted butter
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional, for a cheesy crust)
Fresh parsley, chopped (for garnish)
Directions:
I. Preheat your oven to 400°F (200°C).
II. In a large pot, cook the cubed potatoes in boiling salted water until tender, about 15-20 minutes. Drain and mash the potatoes with milk, butter, salt, and pepper until smooth. Set aside.
III. In a large skillet, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
IV. In the same skillet, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Stir in the flour and cook for another 2 minutes to form a roux.
V. Gradually add the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well and bring to a simmer. Return the beef to the skillet and let the mixture simmer for 10-15 minutes, or until the sauce thickens and the beef is tender. Stir in the frozen peas.
VI. Transfer the beef and vegetable mixture to a greased 9×13-inch baking dish. Spoon the mashed potatoes over the filling, spreading them out evenly. If desired, sprinkle the top with shredded cheddar cheese.
VII. Bake in the preheated oven for 20-25 minutes, or until the mashed potatoes are golden and crispy on top.
VIII. Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Kcal: 520 kcal per serving
Servings: 6
