Proper Reimagines Classic American Comfort Food With A Fresh, Modern Twist. Recipe

Prep potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

While potatoes cook, preheat oven to 400°F (200°C).

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil (from Potato Mash Finish) and when shimmering, add the ground beef. Brown, breaking up with a spatula, until no pink remains, about 6–8 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while cooking.

Push beef to the side and add the diced onion to the skillet. Cook until softened and translucent, 3–4 minutes. Mix onion into the beef.

Sprinkle 2 tablespoons flour over the beef and stir to coat. Cook 1 minute to remove raw flour taste.

Slowly pour in 1 cup beef stock while stirring to deglaze the pan and create a smooth sauce. Add 1/2 cup milk, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon chopped thyme. Simmer until the sauce thickens slightly, about 3–4 minutes.

Stir in the thawed peas and carrots and 1/4 cup shredded cheddar. Taste and adjust seasoning, adding up to the remaining 1/2 teaspoon kosher salt if needed. Remove from heat.

When potatoes are tender, drain well and return to the pot. Mash with a potato masher or ricer until mostly smooth.

Stir in 3 tablespoons unsalted butter, 1/4 cup sour cream, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until creamy and fluffy. Fold in remaining 1/2 cup shredded cheddar, reserving a few tablespoons for topping.

Transfer the beef and vegetable filling to a 9-inch (or equivalent) ovenproof dish and spread into an even layer.

Spoon the mashed potatoes over the filling and spread gently to cover, using a fork to create texture for browning.

Sprinkle the reserved cheddar over the mash. If using, toss panko breadcrumbs with 1 teaspoon olive oil and a pinch of smoked paprika and scatter over the top for crunch.

Place the dish on a baking sheet and bake in the preheated 400°F (200°C) oven until the top is golden and filling is bubbly, about 20–25 minutes. For a deeper crust, place under the broiler 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle with sliced chives and a light dusting of smoked paprika if using. Serve hot, dividing into 4 portions.