Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, finely chopped (approx. 200g)
  • 2 carrots, peeled and diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 1 lb ground beef (80/20 blend preferred) (450g)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 cup all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • 1 cup red wine (e.g., Merlot or Cabernet Sauvignon) (240 ml)
  • 2 tbsp tomato paste (30ml)
  • 1 cup frozen peas (120g)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp Worcestershire sauce (30ml)
  • 2 lbs Yukon Gold potatoes, peeled and quartered (900g)
  • 1 lb parsnips, peeled and chopped (450g)
  • 1/2 cup whole milk (120 ml)
  • 4 tbsp unsalted butter, cut into cubes (60g)
  • Salt and freshly ground white pepper, to taste
  • Pinch of nutmeg

Instructions:

  1. Dice onion, carrots, and celery. Peel and quarter the potatoes. Peel and chop the parsnips.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the thyme and rosemary and cook for 1 minute more.
  4. Stir in the flour and cook for 1 minute. Gradually whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the tomato paste and Worcestershire sauce. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally, until the sauce has thickened. Stir in the frozen peas. Season with salt and pepper to taste.
  6. While the filling simmers, place the potatoes and parsnips in a large saucepan and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
  7. Return the potatoes and parsnips to the saucepan. Add the milk, butter, salt, white pepper, and nutmeg. Mash until smooth and creamy. (Use an electric mixer for a super smooth texture).
  8. Pour the beef filling into the baking dish. Spread the parsnip and potato topping evenly over the filling.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
  10. Let the pie rest for 10 minutes before serving.