Braised Beef Shepherd's Pie with Cheddar-Chive Mash

Ingredients

• 1,5 lb beef chuck, cubed
• 2 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 2 unit carrots, diced
• 2 unit celery stalks, diced
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves
• 2 lb Yukon Gold potatoes
• 4 tbsp butter
• 1 cup sharp cheddar, grated

Instructions

1. 1

   Preheat oven to 375°F (190°C). Pat 1.5 lb beef chuck cubes dry and season generously with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until it shimmers without smoking, then sear the beef in batches until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.

3. 3

   Reduce heat to medium, add the diced onion, carrots, and celery, and sweat for 6-8 minutes until the onions turn translucent and edges caramelize. Stir in the garlic and tomato paste and cook 1 minute until brick-red and fragrant.

4. 4

   Deglaze with the red wine, scraping up the fond, and reduce by half, about 3 minutes. Return the beef, add beef stock, Worcestershire, and thyme, then cover and braise in the oven for 1 hour 15 minutes until fork-tender.

5. 5

   Meanwhile, boil the peeled potatoes in salted water until a knife slides through easily, about 18 minutes. Drain thoroughly.

6. 6

   Mash the potatoes with the butter, warm milk, and grated cheddar until silky, then fold in the chives and season to taste.

7. 7

   Uncover the braise, stir in frozen peas, and simmer on the stovetop for 5 minutes to thicken the gravy. Transfer to a 9x13 baking dish.

8. 8

   Spread the mash evenly over the beef, forking peaks across the surface for crispy edges. Broil 4-5 minutes until deeply golden. Rest 10 minutes before serving.