METHOD

Make the Filling

1. First, preheat the oven to 180°C.
2. To make the filling, heat olive oil in a large pot over medium heat.
3. Add onions, celery, carrots, and garlic. Sauté until soft and fragrant, about 5-7 minutes.
4. Move the veggies to the side and add in the tomato paste to the middle of the pan, allowing it to cook off for 2 minutes before stirring the vegetables through it.
5. Add the beef mince, breaking it up with a spoon, and cook, stirring occasionally so there are no raw parts.
6. Pour in the beef broth, tamari, bay leaf, and thyme. Bring to a simmer, stirring occasionally.
7. Mix in the beef organs followed by the tapioca starch slurry and salt. Stir well.
8. Cook on low heat, allowing the mixture to thicken for about 20 minutes. Ensure the filling is thick since no steam will escape in the oven.

Make the Mash

1. While the filling simmers, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Let them sit for 10 minutes to allow excess steam to escape. This will help prevent a soggy mash.
3. Mash the potatoes with butter and milk until smooth and creamy. Season with salt to taste. You can also use an immersion blender for the smoothest consistency.

Assemble and Bake

1. Spread the beef filling evenly in a baking dish. I used one about 27cmx29cm.
2. Carefully top with the mashed potatoes, spreading it evenly and making sure to seal the edges. You can gently make a pattern on the top of the mash with a fork or leave it smooth.
3. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the filling is bubbling. Serve!

Notes

• There is nowhere for steam to escape from the beef filling once in the oven, so cook until you have your desired thickness. You don’t want to see any kind of watery texture.
• Don’t skip the step of allowing your potatoes to cool before mashing! This helps some of the moisture escape, leading to a better textured mash.