Shepherds Pie Baked Potatoes Are an Easy Mashup of Two of Our Favorite Comfort Foods

Ingredients

• 6 large russet potatoes, scrubbed (about 3 pounds; 1.4kg)
• Kosher salt and freshly ground black pepper
• 1/3 cup (80ml) heavy cream
• 6 tablespoons unsalted butter (about 3 1/4 ounces; 90g), melted, plus more for brushing
• 1 large egg plus 2 yolks, lightly beaten
• 1 cup (240ml) homemade or store-bought low-sodium chicken stock
• One 1/4-ounce (7g) packet unflavored gelatin (about 1 1/2 teaspoons)
• 1 tablespoon (15ml) vegetable oil
• 1 pound (454g) ground beef or lamb
• 1/2 large yellow onion (about 5 ounces; 200g), finely diced
• 1 large carrot (about 4 ounces; 113g), finely diced
• 1 rib celery (about 2 ounces; 60g), finely diced
• 2 medium cloves garlic (10g), minced
• 1 tablespoon (30ml) tomato paste
• 1/2 cup (120ml) dry red wine
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5ml) fish sauce
• 1 tablespoon (8g) all-purpose flour
• 1 cup frozen peas (4 ounces; 113g)
• Kosher salt and freshly ground black pepper

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