Hachis Parmentier (French Shepherd's Pie)

Ingredients

• 12 lb beef chuck(900g)
• 22 teaspoon salt(12g)
• 32 carrot(120g)
• 42 celery stalk(80g)
• 51 onion(120g)
• 61 bottle red wine(750g)
• 76 clove garlic(18g)
• 84 cup beef stock(960g)
• 91 bouquet garni(10g)
• 102 tablespoon tomato paste(32g)
• 112 lb potato(900g)
• 126 tablespoon butter(85g)
• 130.5 cup milk(120g)
• 141.5 cup Gruyère cheese(150g)
• 152 tablespoon flour(16g)
• 161 tablespoon vinegar(15g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cut beef chuck into large chunks and season with salt.
3. 3Brown the beef on all sides in a large cast iron pan or Dutch oven.
4. 4Remove beef and set aside. In the same pan, sauté chopped carrot, celery, and onion (mirepoix) until browned.
5. 5Deglaze the pan with some red wine, scraping up any browned bits.
6. 6Add minced garlic and cook briefly.
7. 7Transfer the browned vegetables, garlic, and beef to a large pot. Add the rest of the red wine, beef stock, and bouquet garni.
8. 8Cover and simmer on low heat for about 3 hours, until the beef is very tender.
9. 9Meanwhile, peel and cut potatoes. Boil in salted water until tender, then drain.
10. 10Mash the potatoes with butter and milk. Stir in 1 cup of grated Gruyère cheese. Season with salt to taste.
11. 11In a separate pan, cook a fresh mirepoix (carrot, celery, onion) with garlic and tomato paste over low heat for about 20 minutes.
12. 12Remove the beef from the pot and shred it. Discard the cooked vegetables and bouquet garni. Strain the cooking liquid.
13. 13Add the shredded beef to the cooked mirepoix. Pour in the strained cooking liquid.
14. 14Make a beurre manié by mixing flour and a little butter, then stir into the beef mixture to thicken. Add vinegar for brightness.
15. 15Spread the beef mixture in a baking dish. Top evenly with the mashed potatoes. Sprinkle remaining Gruyère cheese on top.
16. 16Bake for 30 minutes at 400°F (200°C) until golden and bubbly.
17. 17Let rest for 5 minutes before serving.