My Famous Homemade Shepherds Pie

Ingredients:

For the Mashed Potatoes:

• 3 1/2 pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
• Kosher salt
• 6 tablespoons (85g) unsalted butter, cubed

For the Meat Sauce:

• 1 1/2 cups (360ml) homemade or store-bought low-sodium chicken stock
• 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)
• 2 tablespoons (30ml) vegetable oil
• 2 1/2 pounds (1kg) ground beef or lamb, or some combination (see note)
• 1 large yellow onion (about 14 ounces; 400g), diced
• 3 medium carrots (about 8 ounces; 225g), diced
• 2 ribs celery (about 4 ounces; 110g), diced
• 2 medium cloves garlic, minced
• 2 tablespoons (30ml) tomato paste
• 1 cup (240ml) dry red wine
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5ml) Marmite (optional)
• 2 tablespoons (15g) all-purpose flour
• 8 ounces (225g) frozen peas
• Kosher salt and freshly ground black pepper

• To Assemble:

• 1 1/2 cups (360ml) heavy cream
• Grated Parmigiano-Reggiano cheese, for topping (optional)

Steps:

1.For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in a colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.