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A classic comfort dish featuring savory seasoned ground beef and vegetables in a rich red wine and herb gravy, topped with creamy Parmesan mashed potatoes and baked to golden perfection.
method
- 1
Preheat the oven to 350°F (175°C).
- 2
Heat an ovenproof 12-inch cast-iron skillet over medium heat. Add the ground beef and a pinch of salt; cook for 5 to 7 minutes until crispy and just slightly pink. Transfer the beef to a bowl using a slotted spoon, leaving about 1 teaspoon of fat in the pan.
- 3
To the same skillet, add 2 tablespoons of butter, diced onion, celery, carrot, and a pinch of salt. Cook for about 5 minutes until tender.
- 4
Stir in the minced garlic and tomato paste, cooking for 60 seconds, then stir in the flour until well combined.
- 5
Pour in the beef broth, red wine, frozen peas, Worcestershire sauce, thyme sprigs, bay leaves, and 1 teaspoon each of salt and pepper. Simmer for 7 to 10 minutes until thickened into a gravy consistency.
- 6
Remove the thyme sprigs and bay leaves from the pan. Fold the browned beef back into the sauce and set aside off heat.
- 7
Bring a large pot of salted water to a boil. Add the diced potatoes and boil for about 15 minutes until knife-tender, then drain thoroughly.
- 8
Return the drained potatoes to the pot. Add the milk, 4 tablespoons of butter, and ½ cup of grated Parmesan; mash until creamy.
- 9
Spread the mashed potatoes evenly over the beef filling in the skillet. Use the tines of a fork to texture the top. Drizzle with the remaining 1 tablespoon of melted butter and sprinkle with the remaining ¼ cup of Parmesan.
- 10
Bake in the preheated oven for 30 minutes until golden and bubbly. Let rest for 10 minutes before serving. Garnish with fresh chives.