Ingredients
3lbsrusset potato,peeled and cut into large chunks
4tbspunsalted butter,melted
¼cupmilk,warmed
½tspsalt,or to taste
¼tspground black pepper
1tbspbreadcrumbs
½cupcheddar cheese,shredded
1tbspvegetable oil
2lbsbeef chuck,or round roast, cut into cubes
1tspsalt
¼tspground black pepper
1medium onion,chopped
8ozcarrot,sliced
2clovesgarlic,finely chopped
1½tspfresh thyme,finely chopped
3tbsptomato paste
2tspworcestershire sauce
1tspflour
1cupbeef stock
Preparation
To a large pan add the potatoes, add cold water until the potatoes are covered and bring to a boil.
Turn down to a low boil and cook for 20 minutes until tender.
Drain the potatoes in a colander, and add back to the pan. Mash until smooth and add the butter, milk, salt and pepper to taste. Mix well and set aside.
Preheat oven to 350 degrees F.
Add vegetable oil to a heavy skillet over medium-high heat and add ½ of the beef. If the pan is too crowded, the meat will not brown, it will boil. Season with ½ of the salt and pepper, sauté until browned.
Remove and set aside, repeat with the remaining beef.
To the drippings, add the onion, cook until softened. Stir in the carrots, garlic. and thyme, cook for 1 minute.
Add the tomato paste and Worcestershire sauce, mix well. Sprinkle the flour and mix in well, cook for 1 minute.
Add the beef stock and bring to a simmer. Cook for 5 minutes until some of the liquid has reduced.
Stir in the beef and turn off the heat.
Transfer the beef to your preferred dish and top with the mashed potato, grated cheese, and breadcrumbs. Bake for 30 minutes until the top is golden.
Serve and enjoy.
