- (2#) Ground Beef - 85% Lean
- (2 large carrots) Carrot
- (one onion, chopped) Yellow Onion
- (1 Tbsp.) Fresh Thyme
- (1 Tbsp.) Fresh Rosemary
- (3 cloves, minced) Garlic
- (3 Tbsp.) Worcestershire Sauce
- (1 can) Tomato Paste
- (1 cup) Red Wine
- (1 cup) Large Pastured Chicken Broth
- (3 lbs. washed & peeled) Potatoes
- (3 yolks) Free-Range Eggs
- (4 Tbsp.) Butter
- (1/2 cup) Heavy Cream
- (1 cup) Parmesan Cheese
- (3 Tbsp.) Olive Oil
For the Mince:
Brown the ground beef in a pan with olive oil. While browning, add the chopped onion and garlic. Grate the carrots.
Once browned, add the carrots, thyme, rosemary, Worcestershire sauce wine. Let cook down for a few minutes.
Add the tomato paste and chicken broth. Let cook down for 5 minutes or until reduced to a nice and pasty consistency.
Put the mince in a 9x13 pan and preheat the oven to 375 degrees.
For the Mash:
Get a pot of water boiling. While the water is heating up, peel and cut the potatoes into cubes.
Boil the potatoes until fork tender. Drain the water.
Add the butter, heavy cream, egg yolks and 1/2 cup of parmesan cheese to the potatoes.
Mash to a smooth consistency. If not smooth enough, add more heavy cream.
Spread the mash onto the mince. Then sprinkle the remaining parmesan cheese on top.
Poke holes through the mash with a fork to make ridges throughout the 9x13 pan. This will give the mash a ripple effect and some areas will brown more than others.
Place the pan in the oven and cook for around 20 minutes or until the ridges are browned.
Take out of the oven and let rest for 5 minutes. Serve and enjoy!