Cottage Pie

billyparisi.com

Gigi Scupham

subheading: For the Filling:

3 tablespoons olive oil

2 pounds ground beef

1 peeled and small diced yellow onion

2 rinsed, quartered, and thinly sliced leeks

2 peeled small-diced carrots

1 cup peeled and small-diced celeriac root

1 cup peeled and small-diced turnip

4 finely minced cloves of garlic

1 cup red wine

¼ cup tomato paste

¼ cup all-purpose flour

2 ½ cups beef stock

1 tablespoon Worcestershire sauce

1 to 2 tablespoons Dijon mustard

2 teaspoons chopped fresh thyme

Coarse sea salt and fresh cracked pepper to taste

subheading: For the Topping:

5 pounds peeled quartered russet potatoes

½ to ¾ cup buttermilk

1 stick + ¼ cup melted unsalted butter

1 ½ cups shredded Dubliner cheese

2 egg yolks

coarse sea salt and ground white pepper to taste

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