My Famous Homemade Shepherds Pie

For the Mashed Potatoes: 

1. Set cubed potatoes in a colander and rinse under cold water until water runs clear.
2. Transfer to a large saucepan and cover with cold water by at least 2 inches.
3. Season water with salt until almost as salty as the sea.
4. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes.
5. Drain potatoes in a colander, then rinse with hot running water for 30 seconds.
6. Transfer potatoes to a large bowl.
7. Using a potato masher, food mill, or ricer, mash potatoes with butter.
8. Press surface smooth, then press plastic wrap directly against the surface to prevent a skin from forming.
9. Set aside until ready to assemble.

Meanwhile,

For the Meat Sauce: 

1. Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.
2. Heat oil in a large Dutch oven over high heat until shimmering.
3. Add half of the ground meat and cook, stirring and scraping the bottom of the pot, until well browned, 6 to 8 minutes; use a potato masher or large whisk to break up meat.
4. Add remaining meat and cook, breaking up with a masher or whisk, until reduced to small bits, about 3 minutes; lower heat as necessary to prevent scorching. If meat has rendered an excessive amount of fat, use a metal spoon to ladle most of it out, leaving just a few tablespoons in the pot.
5. Add onion, carrots, celery, and garlic and cook stirring and scraping the bottom of the pot, until just beginning to soften slightly about 4 minutes.
6. Add tomato paste and cook over medium heat, stirring, for 1 minute.
7. Add red wine and bring to a simmer over high heat.
8. Cook, scraping up any browned bits until almost fully evaporated. Add reserved chicken stock, thyme, bay leaf, Worcestershire, and Marmite, if using.
9. Sprinkle flour over ground meat in the pot, then stir in. Bring to a simmer, then reduce heat to low and simmer until sauce is reduced and thick, about 20 minutes.
10. Discard thyme sprigs and bay leaf.
11. Stir in peas and season with salt and pepper.

To Assemble and Bake: 

1. Adjust oven rack to center position and preheat oven to 425°F (218°C).
2. Before assembling, heat cream in a large saucepan until simmering.

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