Step 1: Ingredients
• 1 tablespoons cooking oil
• 1 Onion chopped
• 1 teaspoon Garlic chopped (2 cloves)
• 1 Beef bouillon cube
• 1 1/2 Water +more if it starts to look dry
• 1 teaspoon Thyme
• 1/2 teaspoon Rosemary
• 2 tablespoons Flour
• 1 tablespoons Tomato paste
• 2 teaspoons Worcestershire sauce
• 3 tablespoons Red wine
• 2 Carrots chopped
• 1/2 cup Peas
• 1 teaspoon Salt or to your taste
• 1/2 teaspoon Pepper
• 1 tablespoon ketchup (optional)
2 1/2 pounds of Russet potatoes
1/2 cup Milk
4 tablespoons Butter
1 Egg yolk
Salt and pepper- to your taste
1 large ziplock bag
Step 2: Potato Topping
Drain well. Turn off heat and then add your milk and butter, stir till absorbed, then add the egg yolk (helps with browning later on) salt, pepper, and mash until the texture is smooth and all ingredients incorporated. Set aside to cool.
Once cooled put mashed potatoes in a ziplock bag, packed to one corner of the bag. Set aside till the meat filling is ready to cover.
Step 3: Meat Filling
Step 4: Flavor It Up!
Next make another well in the beef mixture and put 1 tablespoon of tomato paste (sauce can be subbed but you will have to add more to get the same flavor so reduce your water).
Let the tomato paste brown on the bottom of the pan. It helps take some of the tang out and helps develop the flavor of the dish.
After your tomato paste has browned nicely then deglaze the pan by adding the 1/2 cup of water with the dissolved bouillon cube. Scrap bottom brown bits up and mix in.
Add red wine, Worcestershire sauce, peas, and my secret ingredient Ketchup, mix till combined.
Next sprinkle flour on top and mix in. Then add remaining water some at a time stirring as you add till you get the filling to the sauciness you like. Let simmer for 5 mins.
But for more gravy goodness add more water.
**Also Taste the filling and check if you need more salt or pepper.
***Last one, if you want to transfer to a pretty dish or your pan is not broiler safe (has a plastic handle) now is the time to move it to a broiler safe container.