- 2 tbsp olive oil
- 1 lb ground beef (organic and grass-fed, if possible)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/3 c dry red wine
- 1 tbsp tomato paste
- 1 c vegetable stock
- 1 tsp dried thyme
- Sea salt and freshly ground black pepper
- 3 large (about 1 lb) white potatoes, peeled and cut into 1” cubes
- 1/3 c heavy cream
- 3 tbsp unsalted butter
Heat 1 tbsp olive oil in a large skillet over high heat and add half of the beef. Break it up with a wooden spatula and cook, stirring frequently, until it is browned – about 4 min. Season with pinches of salt and pepper, stir, and transfer to a bowl. Add more olive oil to the skillet and cook the second batch.
Once the second batch is browned, add the first batch back into the skillet, along with the onion and garlic. Turn heat down to medium-low and cook until onion softens – about 4 min. Add wine and simmer for a few minutes to evaporate most of the alcohol.
In a small cup/dish, dissolve tomato paste with a bit of vegetable stock and add to skillet, along with remaining stock and thyme. Season again with salt and pepper and stir. Turn heat down to low and cover with a lid. Cook, stirring occasionally, for 25 min. Be sure to taste and re-season the sauce if necessary.
In the meantime, prepare the potatoes. Rinse them under cold running water and place into a large pot. Cover with water by about 2″ and add a generous pinch of salt. Cover with a lid and bring to a boil. Once boiling, crack the lid, turn heat down to low and simmer until potatoes can be pierced easily with a fork, about 12 min. (While potatoes are cooking, prepare the cream: pour cream into a small saucepan and add butter. Heat over a low flame until butter is melted – do not boil.)
Drain potatoes and transfer to a food processor. Pour cream mixture over the potatoes and season with a small pinch of salt. Puree until smooth.
Preheat the oven to 375F.
Place beef in a single layer in into a 8×8″ baking dish and top with potatoes. Bake for about 15 min, until potatoes are set.