Careme

Instructions

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1. 1.

   Gently season 1 lb Wagyu ground beef with 1 1/4 teaspoons Morton kosher salt flakes and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. 2.

   Slice 8 oz crimini mushrooms, finely dice 6 oz yellow onion, and mince 2 garlic cloves. Peel 1 lb russet potatoes and cut into 1-inch chunks. Grate 2 oz sharp cheddar.

3. 3.

   Heat a large skillet over medium-high heat. Add the seasoned beef in large clumps and brown for 7–9 minutes, breaking it into smaller pieces as it cooks. Transfer to a bowl, leaving 1 tablespoon rendered fat in the skillet; discard any excess fat.

4. 4.

   Reduce the heat to medium. Add 1 tablespoon unsalted butter, the prepared mushrooms and onion, and 1/4 teaspoon Morton kosher salt flakes. Cook for 10–12 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft. Add the prepared garlic and cook for 30 seconds.

5. 5.

   Stir 1 tablespoon tomato paste and 1 tablespoon all-purpose flour into the vegetables. Cook, stirring, for 2 minutes. Return the browned beef and its juices, then add:

   • 3/4 cup low-sodium beef broth
   • 1 teaspoon Worcestershire sauce
   • 1/2 teaspoon dried thyme

   Simmer uncovered over low heat for 15 minutes, stirring occasionally, until thick and spoonable rather than soupy.

6. 6.

   While the filling simmers, heat the oven to 400°F. Put 2 cups water in a saucepan fitted with a steamer basket, keeping the water below the basket. Add the prepared potatoes, cover, and steam for 20–25 minutes until very tender. Check the water level occasionally and replenish if necessary.

7. 7.

   Drain the saucepan and return the steamed potatoes to it. Let them dry over low heat for 1 minute, then remove from the heat. Mash with:

   • 2 tablespoons unsalted butter
   • 1/3 cup whole milk
   • 1/2 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon black pepper

   Fold in half the grated cheddar, keeping the mash slightly rustic rather than beating it smooth.

8. 8.

   Spoon the beef filling into a roughly 1 1/2-quart baking dish. Spread the potato topping over it, sealing to the edges. Make ridges with a fork and scatter the other half of the grated cheddar over the top.

9. 9.

   Bake on a rimmed baking sheet for 25–30 minutes, until the topping is golden, the edges bubble, and the center of the filling reaches 160°F. Rest for 10 minutes.

10. 10.

    Divide between two warm plates, keeping the golden potato crust on top and spooning the mushroom-rich gravy alongside.

Want more detail? See the temperature guide.