Servings: SERVES:6 PREP TIME:30 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES

For the meat filling: subheading: For the meat filling:
1½ pounds 80/20 ground beef 1½ pounds 80/20 ground beef
3 tablespoons olive oil 3 tablespoons olive oil
1 medium onion, diced 1 medium onion, diced
1 large stalk celery, chopped (½ cup) 1 large stalk celery, chopped (½ cup)
2 large carrots, chopped (2 cups) 2 large carrots, chopped (2 cups)
3 cloves garlic, minced 3 cloves garlic, minced
1 teaspoon ground coriander 1 teaspoon ground coriander
1 teaspoon kosher salt 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper ¼ teaspoon cayenne pepper
¼ cup tomato paste ¼ cup tomato paste
2 cups low sodium beef stock 2 cups low sodium beef stock
2 teaspoons soy sauce 2 teaspoons soy sauce
¼ teaspoon Worcestershire sauce ¼ teaspoon Worcestershire sauce
1 cup frozen peas 1 cup frozen peas
 
For the potato topping: subheading: For the potato topping:
1 large white potato (1 pound), peeled and cut unto ½-inch cubes 1 large white potato (1 pound), peeled and cut unto ½-inch cubes
1 large sweet potato (1 pound) , peeled and cut i into 1-inch cubes 1 large sweet potato (1 pound) , peeled and cut i into 1-inch cubes
¼ cup (½ stick) unsalted butter ¼ cup (½ stick) unsalted butter
½ cup whole milk ½ cup whole milk
4 cloves roasted garlic* 4 cloves roasted garlic*
1 teaspoon kosher salt 1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
Special Equipment: 6 large ramekins Special Equipment: 6 large ramekins

1
Make the Meat Filling: subheading: Make the Meat Filling:
Heat a medium saucepan over medium-high heat. Add the ground beef and cook, using a wooden spoon to break it up, until the meat is browned through and no longer pink. Transfer the meat and any juices to a bowl.
2
Add 2 tablespoons of the olive oil to the pan, then add the onion, celery, and carrots and cook until the onions start to soften, about 7 minutes. Add the garlic, coriander, salt, pepper, and cayenne to the pot and cook, stirring, until fragrant, 1 to 2 minutes. Add the tomato paste and cook, stirring, 1 minute. Return meat and any juices to the pot, then add in the beef stock, soy sauce, and Worcestershire sauce. Simmer over low heat until the liquid thickens, 30 minutes. Remove from the heat and stir in the peas.
3
Make the Potato Topping: subheading: Make the Potato Topping:
While the meat is cooking, place the white potatoes in another medium saucepan. Cover with three inches of cold water, bring to a boil over high heat and boil for 15 minutes. Add the sweet potatoes and continue to boil until both types of potatoes are soft, 20 more minutes. Drain the potatoes and return them to the pot, then add the butter, milk, garlic, salt, and pepper and mash the potatoes by hand until smooth (a few chunks are totally OK!).
4
Preheat the oven to 350°F. Pour a scant cup of the meat mixture into each of 6 large (10 to 12 ounce ramekins) then spoon over a scant ¾ cup of the potato mixture to fully cover the meat.
5
Bake until the potato topping is golden and its top is slightly firm, 30 minutes. Remove from the oven, allow to cool for a few minutes, and serve