Shepherd's Pot Pie

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1 recipe All-Purpose Pie Dough

subheading: For the filling:

2 Tbs. grapeseed or other neutral cooking oil

1-½ cups finely chopped onion

½ cup finely chopped carrot

½ cup finely chopped celery

1-¼ lb. ground beef

2 large cloves garlic, minced

2-½ Tbs. all-purpose flour

½ tsp. paprika

1 cup lower-salt beef broth

½ cup dry red wine

1 cup canned diced tomatoes with their juice

2 Tbs. tomato paste

1-½ Tbs. chili sauce

2-½ tsp. Worcestershire sauce

2 tsp. light brown sugar

1 tsp. dried thyme

½ tsp. finely chopped dried rosemary

Kosher salt and freshly ground black pepper

subheading: For the topping:

4 cups peeled, coarsely chopped russet potatoes (about 1-½ lb.)

1 cup frozen peas, thawed

2 oz. (4 Tbs.) unsalted butter, at room temperature; plus 1 Tbs. melted

2 Tbs. sour cream

6 Tbs. warm milk or half-and-half

Kosher salt and freshly ground black pepper

¼ cup finely grated Parmigiano-Reggiano

Directions at finecooking.com

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