Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
- 2 TBSP Grapeseed Oil
- 1 Large Onion (peeled and diced)
- 2 Large Carrots (peeled and diced)
- 1 Stalk Celery (small diced)
- 2 LBS Double 8 Cattle Company Fullblood Wagyu Coarse Ground Beef
- 1 CUP Beef Stock
- 3 TBSP Tomato Paste
- 2 TBSP Worcestershire Sauce
- 1 TBSP Fresh Rosemary (chopped)
- 1 TBSP Fresh Thyme (chopped)
- 3/4 CUP Frozen Peas
- 3/4 CUP Corn
- 3 Garlic Cloves (minced)
- 3 LBS Russet Potatoes (peeled and cut into medium-size chunks)
- 8 TBSP Unsalted Butter
- 3/4 CUP Half and Half
- Kosher Salt (to taste)
PREPARING THE ANCHO CHILE SAUCE
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, add the grapeseed oil and Fullblood Wagyu coarse ground beef. Cook the beef for around 8-10 minutes until browned.
Then, add the onions, carrots, and celery. Cook (around 8 to 10 minutes) until browned. Drain the fat.
Add the tomato paste, and cook it for 5 minutes, stirring constantly.
Add the Worcestershire sauce, herbs, and beef stock.
Simmer for about 10 minutes until the juices thicken. Then, add the peas, corn, and chopped garlic.
Pour the mixture into a 2-quart baking dish, and set aside.
PREPARING THE RUSSET POTATOES
Meanwhile, bring the potatoes to a boil in salted water. Cook for around 20 minutes until potatoes are tender. Drain the water.
Mash the potatoes with the butter and half and half. Season to taste with kosher salt.
Spread the mashed potatoes over the Fullblood Wagyu coarse ground beef mixture (that’s in the baking dish).
Bake the pie for 30 to 35 minutes until golden.
Remove from the oven, and let the pie cool for a few minutes.
Serve by the slice, and enjoy!