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Ingredients
  • subheading: For the Potato Topping:
  • 4 large russet potatoes (about 3 pounds), peeled and cubed
  • Salt
  • 2 cloves garlic, crushed
  • 4 tablespoons butter
  • ½ cup whole milk
  • ½ cup sour cream
  • A little freshly grated nutmeg (about 1/16 teaspoon)
  • Salt and white pepper
  • 2 teaspoons dry mustard
  • About 1 cup grated sharp white cheddar cheese
  • subheading: For the Meat Filling:
  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 rib celery with leafy tops, chopped
  • 1 onion, chopped
  • Salt and pepper
  • 2 cloves garlic, chopped
  • 1 pound each ground beef and lamb or 2 pounds ground beef
  • 2 tablespoons fresh thyme, chopped
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 2 cups beef or chicken bone broth or stock
  • Parsley, dill and chives, finely chopped for garnish
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