1cupred wine - I use about a cup because I am obsessed with red wine, but
¼cupchicken stock (chicken broth or chicken bouillon)
TO MAKE THE MASH:
1.5poundspotatoes
¼cupheavy cream (also called thickened cream)
3 ½tablespoonsbutter
1pinchsalt
1pinchground black pepper
1-2mediumegg yolks
¼cupParmesan cheese - you can use more
Instructions
Bring water to a boil in a large pot, add some salt and your potatoes. Set a 15-minute timer and start on your filling.
Pour olive oil into a large pan, add meat and brown evenly.
Add your rosemary, thyme, garlic, salt & pepper. Mix well.
Add your carrots and onion. Stir thoroughly until onions become translucent.
Add carrots and peas. Stir.
Add Worcestershire Sauce, stir, add tomato paste, stir to combine.
Add Red Wine and allow to sweat down 2-3 minutes.
Add chicken stock and simmer until thickened.
Once potatoes are complete, remove from heat and strain. Transfer back into the pot and add cream, butter, salt, pepper, yolk(s) and cheese. Mash together.
Scoop filling into a deep casserole or oven-safe dish, and then spoon mash over the top.
Use a spatula to spread the mash, and then add a generous portion of Parmesan cheese over the top.
You can also use the back of a fork on the potatoes to create a “peaked” look.
Place in the oven at 400°F for 15 minutes and then broil for 2-3 or until the potatoes turn a golden brown.