Ingredients
F
For the Braised Beef
C
2 ½ - 3 lb Chuck Roast
D
Drizzle of Olive Oil
C
Coarse Salt to taste
C
Coarse Black Pepper to taste
R
1 ½ cup Red Wine (Cabernet)
T
2 tbsp Tomato Paste
B
3 cup Beef Stock
S
2 Sprigs Thyme
S
3 Sprigs Rosemary
O
1 whole Onion
H
2 whole Heads of Garlic
F
For the Mashed Potatoes
L
3 Large Russet Potatoes, Peeled & cubed
H
⅔ cup Half and half
S
½ cup Salted Butter
S
2 Sprigs Thyme
P
½ cup Parmesan cheese
S
Salt to taste
B
Black Pepper to taste
T
½ tsp Truffle Seasoning (Optional)
E
2 Egg Yolks
F
For the Meat Filling
L
2 Large Carrots, diced
S
2 Stalk Celery, diced
M
1 Medium Yellow Onion, diced
M
4 cloves Minced Garlic
F
1 tsp Finely Chopped Thyme
F
1 tsp Finely Chopped Rosemary
F
1 ¼ cup Frozen peas
R
⅓ cup Red Wine (Cabernet)
T
2 tbsp Tomato Paste
R
1 ¼ cup Reserved Braising liquid from Beef, Strained
G
Garnish :
F
Freshly Grated Parmesan Cheese
F
Freshly Cracked Black Pepper
C
Chives
Directions
1
For the Braise the Beef
1
Preheat your oven to 350°F (175°C).
2
Coat the chuck roast with olive oil and season generously with salt and black pepper.
F
For the Braised Beef
C
2 ½ - 3 lb Chuck Roast
C
Coarse Salt to taste
C
Coarse Black Pepper to taste
D
Drizzle of Olive Oil
3
Heat olive oil in a heavy pot or Dutch oven over high heat.
D
Drizzle of Olive Oil
4
Sear the beef on all sides until deeply browned. Remove and set aside.
5
In the same pot over medium high heat, add onions and garlic. Sear until color is formed about 2 minutes.
F
For the Braised Beef
O
1 whole Onion
H
2 whole Heads of Garlic
6
Stir in tomato paste and cook for 1–2 minutes.
F
For the Braised Beef
T
2 tbsp Tomato Paste
7
Deglaze with some of the red wine, scraping up the browned bits.
F
For the Braised Beef
R
1 ½ cup Red Wine (Cabernet)
8
Return the beef to the pot. Add remaining red wine, beef stock, thyme, and rosemary.
F
For the Braised Beef
B
3 cup Beef Stock
S
2 Sprigs Thyme
S
3 Sprigs Rosemary
9
Cover and place in the oven for 2½–3 hours, until fork-tender.
10
Remove beef, shred it, and reserve the braising liquid.
11
For the Make the Mashed Potatoes
1
Boil peeled and cubed russet potatoes in salted water for 15 to 20 minutes or until fork-tender. Drain.
F
For the Mashed Potatoes
L
3 Large Russet Potatoes, Peeled & cubed
2
Pass potatoes through a ricer or mash until smooth and grate some fresh parmesan.
F
For the Mashed Potatoes
P
½ cup Parmesan cheese
3
In a saucepan over medium heat, warm the butter, half-and-half, and thyme until just scalded. Remove from heat and stir into the mashed potatoes until smooth and well combined
F
For the Mashed Potatoes
H
⅔ cup Half and half
S
½ cup Salted Butter
S
2 Sprigs Thyme
4
Season with salt, black pepper, and truffle seasoning if using.
F
For the Mashed Potatoes
S
Salt to taste
B
Black Pepper to taste
T
½ tsp Truffle Seasoning (Optional)
5
Stir in egg yolks until fully incorporated. Set aside.
F
For the Mashed Potatoes
E
2 Egg Yolks
6
For the Prepare the Filling
1
In a large pan with our shredded beef, sauté the diced carrots, celery, onion, and garlic for 1 minute on medium low heat or until slightly softened.
F
For the Meat Filling
L
2 Large Carrots, diced
S
2 Stalk Celery, diced
M
1 Medium Yellow Onion, diced
M
4 cloves Minced Garlic
2
Pour in some of the reserved braising liquid, red wine, tomato paste and mix until well combined.
F
For the Meat Filling
R
1 ¼ cup Reserved Braising liquid from Beef, Strained
T
2 tbsp Tomato Paste
R
⅓ cup Red Wine (Cabernet)
3
Season with thyme, rosemary and stir in the frozen peas.
F
For the Meat Filling
F
1 ¼ cup Frozen peas
F
1 tsp Finely Chopped Rosemary
F
1 tsp Finely Chopped Thyme
4
For the Assemble the Pie
1
Spread the mashed potatoes evenly over the top.
2
Use a spoon or fork to create texture or designs.
3
Finish with cracked black pepper and freshly grated parmesan on top.
F
Freshly Cracked Black Pepper
F
Freshly Grated Parmesan Cheese
4
For the Bake
1
Increase oven temperature to 400°F (205°C).
2
Bake uncovered for 25–30 minutes, until the top is golden and lightly crisped.
3
Let sit untouched for 10 minutes then garnish with parmesan cheese, chives and black pepper. Enjoy!
G
Garnish :
F
Freshly Grated Parmesan Cheese
F
Freshly Cracked Black Pepper
C
Chives
