Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Thinly slice 8 oz yellow onions. Slice 8 oz crimini mushrooms and mince 2 garlic cloves, keeping them separate. Peel 1 lb yellow potatoes and cut into 1-inch chunks. Grate 3 oz Gruyère, setting aside 1 oz for the mash and 2 oz for the topping.

2. 2.

   Gently break 1 lb Wagyu ground beef into large crumbles and season with 1 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while the onions cook.

3. 3.

   Melt 1 tablespoon unsalted butter in a large skillet over medium-low heat. Add the sliced onions and 1/4 teaspoon fine sea salt. Cook for 30–35 minutes, stirring occasionally, until deeply golden. If the pan begins to scorch, add 1 tablespoon water at a time and scrape up the browned bits. Transfer the caramelized onions to a bowl.

4. 4.

   While the onions cook, put the potato chunks in a saucepan and cover with cold water by 1 inch. Bring to a boil, then simmer for 15–20 minutes until completely tender. Reserve 1/4 cup cooking water, drain thoroughly, and return the potatoes to the warm saucepan.

5. 5.

   Mash the drained potatoes with the following:

   • 2 tablespoons unsalted butter
   • 1/4 cup heavy cream
   • 1 oz grated Gruyère
   • 3/4 teaspoon fine sea salt

   Stir until smooth, adding 2 tablespoons reserved potato water to make a soft, spreadable mash. Cover and keep warm off the heat.

6. 6.

   Heat the oven to 425°F. Melt 1 tablespoon unsalted butter in the skillet over medium-high heat. Add the sliced mushrooms and cook for 7–8 minutes, stirring occasionally, until browned and their moisture has evaporated. Add the minced garlic and cook for 30 seconds. Transfer to the bowl with the onions.

7. 7.

   Add the seasoned beef to the skillet over medium-high heat. Cook for 5–6 minutes, breaking it into small crumbles, until browned. Spoon off excess rendered fat, leaving approximately 1 tablespoon in the skillet.

8. 8.

   Stir 1 tablespoon tomato paste, 1 tablespoon all-purpose flour, and 1/2 teaspoon dried thyme into the beef. Cook, stirring, for 1 minute. Add 1/2 cup unsalted beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon red wine vinegar. Return the onion-mushroom mixture to the skillet and simmer for 4–5 minutes, until thick and glossy rather than soupy.

9. 9.

   Spread the beef filling in a 2-quart baking dish. Spoon the potato mash over it and spread to the edges. Rake the surface lightly with a fork and scatter with the reserved 2 oz Gruyère.

10. 10.

    Bake for 20–25 minutes, until the topping is deeply golden, the edges are bubbling, and the center reaches 165°F. Rest for 10 minutes.

11. 11.

    Divide between two warm plates, lifting each portion from the bottom so every serving has beef filling, creamy potato, and golden cheese crust.

Want more detail? See the temperature guide.