Directions
- 1Season and sear beef in algae oil until nicely browned. Remove with a slotted spoon.
- 2Sauté carrot, onion, celery in the remaining fat for 3 minutes until browned.
- 3Add garlic and cook 1 minute more.
- 4Add tomato paste and cook 3 minutes more.
- 5Add flour and stir.
- 6Deglaze with wine, cook until thickened.
- 7Add stock, beef and thyme. Stir while cooking until thickened. Cook covered for 20 minutes.
- 8While beef is stewing, make the mashed potato by mixing cooked potatoes, butter, and egg yolk.
- 9Fill oven-safe dish with beef filling, pipe the potato on top.
- 10Bake at 425f fan for 20 minutes or until golden brown on top.
Ingredients
- 2 lbs lean ground beef
- 2 Tbsp oil
- 1 yellow onion
- 2 carrots
- 3 celery stalks
- 3 cloves garlic
- 2 Tbsp tomato paste
- 1.5 Tbsp chopped thyme
- 2 /3 cup dry red wine
- 2 cups rich beef stock
- 1 salt
- 1 pepper
- 1 Tbsp flour
- 500 g cooked russet potato
- 6 Tbsp butter
- 1 egg yolk
Equipment
knifecutting boardglass measuring cupvegetable peelerlarge potpotato ricermixing bowloven-safe dishpastry bag
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