Ingredients
2 1/2 lb large new potatoes
6 tbls unsalted butter, cut into pieces
1/2 cup heavy cream
milk as needed
Pinch of nutmeg
salt & ground black pepper
1 onion, finely diced
1 carrot, finely diced
2 stalks celery, finely chopped
1 tbls four
1 1/4 cup dry robust red wine
3 cups finely chopped cooked beef
1/2 tsp dried thyme
1 cup grated Gruyere cheese
Preparation
Preheat oven to 375 Boil the potatoes in their jackets until tender 15 to 25 minutes. Drain, peel, & mash them. Mix in 4 tbls of the butter & stir in the cream. If the potatoes seem dry, add a little milk. Add the nutmeg & salt & pepper to taste. Cover & set aside. Meanwhile, cook the onion, carrot, & celery in the remaining 2 tbls butter in a covered large skillet over medium-low heat until soft, 5 to 7 minutes. Add the beef thyme, & salt & pepper to taste. Cover & cook for 2 minutes. Transfer the contents of the skillet to a 2 - quart baking dish. Spread the mashed potatoes on top & sprinkle with the cheese. Place the dish in the oven & bake until golden & bubbling, 30 to 40 minutes. Serve immediately.
