Aired October 29, 2009
1 tablespoon EVOO Extra Virgin Olive Oil
2 slices bacon, chopped
2 pounds ground sirloin
2 shallots, chopped
1 small carrot, finely chopped
1/2 pound button mushrooms, quartered
1 bay leaf
2 tablespoons chopped thyme
Salt and pepper
1 1/2 cups red burgundy wine
2 cups beef stock
1 tablespoon Worcestershire sauce
4 tablespoons butter, divided
2 tablespoons flour
1/2 to 2/3 whole milk or half-and-half
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1 rounded tablespoon Dijon mustard
1 egg, beaten
Boil potatoes with root vegetables, if using, until tender.
While potatoes cook, heat EVOO in a Dutch oven or large skillet with high sides over medium-high heat. Add bacon and crisp 2-3 minutes then add beef and brown well. Add shallots, carrot, mushrooms, bay and thyme to the pan. Cook vegetables 7-8 minutes to soften, then season with salt and pepper. Add wine to the pan and scrape up drippings, let reduce 1-2 minutes, then add in stock and Worcestershire sauce.
In a small pan, melt 2 tablespoons butter and combine with flour, whisk 1 minute then pour the roux into beef mixture. Stir to combine and thicken.
Preheat broiler with rack in center of the oven.
Drain cooked potatoes and/or root vegetables and return them to the hot pot. Mash with remaining 2 tablespoons butter, milk or half-and-half, herbs, Dijon mustard, salt and pepper. When you have reached your desired consistency, stir in the egg.
Scoop the meat into a casserole dish or individual casseroles set on a baking sheet. Top the meat with potatoes. Place under broiler, until brown.