Family Smashed Potato Pie with Beef, Sweet Corn and Gratined Onion Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Place the small potatoes in a pot with water and add 1 teaspoon of the salt. Boil for 15 to 18 minutes until tender but not falling apart. Drain and set aside.

3. 3

   While the potatoes cook, heat the remaining olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it up as it browns.

4. 4

   Add two thirds of the yellow onion, the carrot, and the celery to the skillet. Cook for 6 minutes, stirring, until the vegetables soften. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the tomato paste, smoked paprika, dried thyme, black pepper, and Worcestershire sauce. Stir well for 1 minute to deepen the flavor.

6. 6

   Sprinkle the all-purpose flour over the meat and vegetable mixture. Stir for 1 minute. Gradually pour in the beef broth and cook for 2 to 3 minutes until the sauce thickens slightly. Fold in the sweet corn and adjust with part of the remaining salt. Transfer this mixture to the baking dish.

7. 7

   In a small separate skillet, melt the butter over medium heat. Add the reserved yellow onion and cook for 4 to 5 minutes until soft. Add the Dijon mustard and cooking cream, stir well, and cook for 2 minutes. Remove from the heat and mix in half of the shredded cheddar cheese.

8. 8

   Arrange the cooked potatoes over the beef filling. Using the bottom of a glass or a masher, gently smash each potato to form a rustic topping. Season the potatoes with the rest of the salt and a little more black pepper.

9. 9

   Pour the onion cream over the smashed potatoes and scatter the remaining shredded cheddar cheese on top.

10. 10

    Bake for 22 to 25 minutes at 220°C / 425°F, until the cheese is golden and bubbling around the edges.

11. 11

    Let rest for 5 minutes before serving. Finish with chopped chives on top.