Ingredients:
For the Mashed Potatoes:
- 3 1/2 pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
- Kosher salt
- 6 tablespoons (85g) unsalted butter, cubed
For the Meat Sauce:
- 1 1/2 cups (360ml) homemade or store-bought low-sodium chicken stock
- 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)
- 2 tablespoons (30ml) vegetable oil
- 2 1/2 pounds (1kg) ground beef or lamb, or some combination (see note)
- 1 large yellow onion (about 14 ounces; 400g), diced
- 3 medium carrots (about 8 ounces; 225g), diced
- 2 ribs celery (about 4 ounces; 110g), diced
- 2 medium cloves garlic, minced
- 2 tablespoons (30ml) tomato paste
- 1 cup (240ml) dry red wine
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon (5ml) Marmite (optional)
- 2 tablespoons (15g) all-purpose flour
- 8 ounces (225g) frozen peas
- Kosher salt and freshly ground black pepper
- To Assemble:
- 1 1/2 cups (360ml) heavy cream
- Grated Parmigiano-Reggiano cheese, for topping (optional)
Instructions:
For the Mashed Potatoes:
- Set cubed potatoes in a colander and rinse under cold water until water runs clear.
- Transfer to a large saucepan and cover with cold water by at least 2 inches.
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