Prepare Potato Topping

NutritionSortLoading...
Loading...

2 pounds yellow-fleshed potatoes, peeled and cubed

1 teaspoon Kosher salt

⅔ cup chicken broth

2 tablespoons extra-virgin olive oil

½ teaspoon Kosher salt

Select allAdd

1. Boil potatoes with 1 teaspoon salt until fork-tender.

2. Drain potatoes. Add chicken broth, 2 tablespoons olive oil, and ½ teaspoon salt.

3. Mash potatoes until smooth. Add more broth and olive oil if dry.

4. Season with salt. Set aside.

Cook Filling

SortLoading...
Loading...

2 pounds 80/20 or lean ground beef

2 medium carrots, peeled and diced

1 celery stalk, diced

1 medium yellow onion, diced

8 ounces cremini mushrooms, roughly chopped or quartered

4 cloves garlic, finely chopped

1 teaspoon arrowroot starch

2 tablespoons tomato paste

1 tablespoon onion powder

17 ounces beef bone broth

1 cup frozen peas

Freshly-cracked black pepper

Salt to taste

2 tablespoons extra-virgin olive oil

Select allAdd

1. Heat 2 tablespoons olive oil in an oven-safe pan over medium-high heat.

2. Brown ground beef, about 5 minutes per side. Reserve 2 tablespoons rendered fat.

3. Crumble beef. Set aside.

4. Lower heat to medium. Cook carrots, celery, and onion with a pinch of salt until onion is translucent, about 5 minutes.

5. Add mushrooms and cook until softened, about 7 minutes.

6. Add garlic and cook until fragrant, about 60 seconds.

7. Add arrowroot starch and onion powder. Cook, stirring, 60 seconds.

8. Add tomato paste. Cook, stirring, 60 seconds.

9. Add beef broth, scraping brown bits from the bottom. Simmer.

10. Return beef to the pan. Add peas. Season with black pepper.

11. Cook until liquid has reduced by half, about 12 minutes.

12. Taste and adjust seasoning with salt and pepper.

Bake Pie

SortLoading...
Loading...

Mashed potatoes

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh parsley

Select allAdd

1. Preheat oven to 400F.

2. Spoon mashed potatoes over the filling. Spread evenly.

3. Drizzle with 2 tablespoons olive oil.

4. Bake 35-40 minutes until potatoes are golden and slightly crispy.

5. Garnish with parsley. Let cool 15 minutes before serving.