A delightful twist on the classic Shepherd's Pie, featuring a rich and flavorful filling topped with creamy mashed potatoes and a cheesy crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect crust.
Heat the olive oil in a large frying pan over medium heat. Add the onion, celery, and carrot, and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Add the garlic and cook for another minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Increase the heat to high and add the ground beef. Cook until browned.
Break up the beef with a spoon to ensure even browning.
Stir in the tomato paste, Worcestershire sauce, hot sauce, and red wine. Simmer for 10 minutes.
Let the mixture reduce slightly for a richer flavor.
Boil the potatoes in salted water until tender. Drain and mash with milk until smooth.
Use a ricer for extra smooth potatoes.
Spoon the meat mixture into a gratin dish and spread the mashed potatoes evenly on top.
Ensure the mashed potatoes cover the filling completely.
Sprinkle the cheddar and parmesan cheese over the top. Bake for 45 minutes until golden and bubbling.
Place the dish on a baking sheet to catch any drips.
Let the pie rest for 5 minutes before serving. Enjoy!
Resting allows the filling to set slightly for easier serving.
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