Mashed Potatoes and Sheppard’s Pie

This is the best Sheppard’s Pie we ever had, 5 out of 5 forks from this house, we dont love Sheppards Pie made from minced meat, this one is with stewing beef, took awhile to make but so worth it.

Yield: 4
For the Meat Base
2 pounds fresh stewing meat
2 cups diced carrots, peeled
1 cup Diced onion
1 cup cut celery
1/2 bottle of dry red wine
2 cups veal or chicken stock
1 tsp Cracked pepper
Salt to taste
1 x ripe plum tomato chopped rough
4 smashed garlic cloves
1/4 ounces olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme

For the Potatoes (I made my mashed potatoes much lighter using skim milk and no cream)
6 x large potatoes peeled and diced in 1” cubes
1 cup whole milk
1 cup 35% cream
1/2 lb. sweet unsalted butter
4 Tbsps cut chives
Salt, pepper

For the Meat Base
Season meat with a generous amount of salt and pepper.
Add oil to pan and allow to heat. Once hot add beef in one even layer and don’t move for 4-5 minutes, controlling the heat at medium high. Stir meat once browned and again don’t move until ready. Continue until all sides are golden brown.
Add onion, garlic, thyme, rosemary and cook until onions are soft and supple, approx. 5 minutes.
Add tomato and fry for 3-4 minutes. Deglaze with 1/2 bottle of red wine and allow wine to reduce by 75%.
Add 1 cup of stock and reduce by half, repeat with remaining stock. Simmer slowly until meat is cooked and falling apart. Once completed strain off excess liquid and shred meat into small pieces, and reserve to the side.
Place liquid back on stove and reduce until approx. 2 cups remain,

( i didnt get enough liquid to strain I guess I cooked it to long but i wanted the meat very tender)

Place carrots and celery on roasted pan drizzle with olive oil, mix well season with salt and pepper and roast in oven until soft and golden brown. Remove from oven and then add to shredded meat.
For the Potatoes
Boil potatoes in salted water until tender but well cooked. Once cooked strain carefully and return to pot. Season with salt, pepper, and mash
Add ( all your regular fixings to your potatoes or follow this fattening, rich, fabulous recipe.
1/2 butter, cream and milk and work aggressively with a medium strength whisk for 2 minutes. Taste and adjust seasoning if required. Add remaining butter and 35% cream, whisk hard making sure to incorporate all sides and bottom until potatoes are perfectly fluffy.

For Assembly
Place meat in small casserole dish the depth of the meat should be about 2″. Add excess sauce evenly over top of meat to moisten nicely but don”t make the meat wet. Reserve excess for final sevice.
Spoon mashed on top of meat mixture and spread with a knife, leaving little peaks and valleys.
Dot with butter and chives and bake in oven at 375° for approx. 20 minutes or until potato is lightly colored.
Remove and serve immediately with reserved sauce