Hachis Parmentier (French Shepherd's Pie)

Ingredients

• 1.5 - 2 lbs chuck roast, cut into big chunks
• salt
• butter
• 1 red onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 head garlic, cut in half
• 1/2 cup red wine
• beef stock
• bouquet garni (rosemary, thyme, sage)
• mashed potatoes (with butter and milk)
• gruyere cheese

Instructions

1. Season chuck roast with salt.
2. Sear beef chunks in a hot pan with butter on all sides.
3. Transfer seared beef to a Dutch oven.
4. Sauté chopped red onion, carrots, and celery in the same pan.
5. Add garlic to the vegetables.
6. Deglaze the pan with red wine, scraping up any browned bits.
7. Add the deglazed liquid and vegetables to the Dutch oven with the beef.
8. Pour in enough beef stock to cover the beef.
9. Add a bouquet garni.
10. Cover and simmer on low heat for 3 hours, or until beef is tender.
11. Remove beef from the pot and shred it.
12. Strain the liquid from the vegetables, discarding the vegetables.
13. Return shredded beef to the pan.
14. Add the strained liquid to the beef.
15. Stir in a spoonful of mashed potatoes to thicken the sauce.
16. Add a splash of red wine vinegar.
17. Prepare mashed potatoes with butter and milk, adding grated Gruyere cheese.
18. Transfer the shredded beef mixture to a cast iron skillet.
19. Top with piped mounds of mashed potatoes.
20. Bake at 400°F (200°C) for 30 minutes, or until golden brown and bubbly.