Mashed Potatoes and Sheppard’s Pie

This is the best Sheppard's Pie we ever had, 5 out of 5 forks from this house, we dont love Sheppards Pie made from minced meat, this one is with stewing beef, took awhile to make but so worth it.

Ingredients

• 2 pounds (910 g) fresh stewing meat
• 2 cups (480 ml) diced carrots, peeled
• 1 cup (240 ml) Diced onion
• 1 cup (240 ml) cut celery
• 1/2 bottle of dry red wine
• 2 cups (480 ml) veal or chicken stock
• 1 tsp (5 ml) Cracked pepper
• Salt to taste
• 1 x ripe plum tomato chopped rough
• 4 smashed garlic cloves
• 1/4 ounces (7 g) olive oil
• 1 teaspoon (5 ml) dried rosemary
• 1 teaspoon (5 ml) dried thyme
• 6 x large potatoes peeled and diced in 1” cubes
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) 35% cream
• 1/2 lb. (225 g) sweet unsalted butter
• 4 Tbsps (60 ml) cut chives
• Salt, pepper

Method

1. To make the meat base, season the meat with a generous amount of salt and pepper.
2. Add the oil to a pan and allow it to heat. Once hot, add the beef in one even layer and don’t move it for 4-5 minutes, controlling the heat at medium high. Once browned, stir the meat, then again don't move it until ready. Continue until all sides are golden brown.
3. Add the onion, garlic, thyme, and rosemary, and cook until the onions are soft and supple, approx. 5 minutes.
4. Add the tomato and fry for 3-4 minutes. Deglaze with 1/2 bottle of red wine and allow the wine to reduce by 75%.
5. Add 1 cup (240 ml) of the stock and reduce by half, then repeat with the remaining stock. Simmer slowly until the meat is cooked and falling apart. Once done, strain off the excess liquid, shred the meat into small pieces, and reserve to the side.
6. Place the liquid back on the stove and reduce until approx. 2 cups (480 ml) remain.
7. ( i didnt get enough liquid to strain I guess I cooked it to long but i wanted the meat very tender)
8. Place the carrots and celery on a roasting pan, drizzle with olive oil, mix well, and season with salt and pepper. Roast in the oven until soft and golden brown. Remove from the oven and add to the shredded meat.
9. To make the potatoes, boil them in salted water until tender but well cooked. Once cooked, strain carefully and return to the pot. Season with salt and pepper, then mash.
10. Add all your regular fixings to your potatoes, or follow this fattening, rich, fabulous recipe.
11. Add 1/2 the butter, the cream, and the milk, and work aggressively with a medium-strength whisk for 2 minutes. Taste and adjust the seasoning if required. Add the remaining butter and the 35% cream, and whisk hard, making sure to incorporate all sides and the bottom, until the potatoes are perfectly fluffy.
12. To assemble, place the meat in a small casserole dish; the depth of the meat should be about 2". Add excess sauce evenly over the top of the meat to moisten it nicely, but don"t make the meat wet. Reserve the rest for final service.
13. Spoon the mashed potatoes on top of the meat mixture and spread with a knife, leaving little peaks and valleys.
14. Dot with butter and chives and bake in the oven at 375° for approx. 20 minutes, or until the potato is lightly colored.
15. Remove and serve immediately with the reserved sauce.