Ingredients
Method
- Prepare the Potatoes: Place cubed potatoes in a large pot and cover with cold water by an inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium-low and simmer until fork-tender, about 15–20 minutes. Drain well and return to the hot pot for 30 seconds to evaporate excess moisture.
- Make the Mash: Transfer potatoes back into the bowl or stand mixer. Add butter and warm milk. Beat on medium speed until smooth and creamy. Season with additional salt if needed. Set aside, covered with foil to keep warm. Visual cue: The mash should be glossy and hold peaks when the beaters are lifted.
- Brown the Meat: While potatoes cook, heat a large oven-safe skillet (like cast iron) over medium-high heat. Add ground beef, breaking it apart with a wooden spoon. Cook until browned and no pink remains, about 5–7 minutes. Drain excess fat if there is more than 2 tablespoons.
- Build the Sauce: Reduce heat to medium. Add butter to the skillet. Once melted, add onions and cook for 3–4 minutes until softened. Stir in garlic, paprika, and cayenne; cook for 1 minute until fragrant. Sprinkle flour over the meat mixture and stir constantly for 1 minute to cook off the raw flour taste.
- Deglaze and Simmer: Slowly pour in sherry (or wine), scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes. Stir in drained tomatoes and chicken broth. Bring to a gentle simmer and cook for 10–15 minutes until the sauce thickens significantly. It should coat the back of a spoon.
- Combine: Fold thawed peas and carrots into the meat mixture. Remove skillet from heat. Taste and adjust seasoning with salt and pepper. Doneness check: The internal temperature of the beef in the filling should be at least 160°F (71°C).
- Assemble: Preheat your broiler to high. Spoon the mashed potatoes evenly over the meat mixture, using a fork to create ridges on top (this helps them brown).
- Broil: Place the skillet under the broiler for 2–4 minutes. Watch closely until the peaks of the potatoes are golden brown and bubbly. Visual cue: Look for dark gold spots on the potato peaks.
- Serve: Let rest for 5 minutes before serving. Garnish with fresh chopped chives.
Nutrition
Notes
The key is letting the tomato-based filling simmer down until it’s thick enough to hold its shape under the potatoes; otherwise, you end up with a soupier mess. I always make an extra batch of the mash, freezing half for those nights when I need dinner on the table in twenty minutes flat.