Step 1

Cook the potatoes with their skin in a large pot filled with slightly salted boiling water.

Step 2

Once cooked, drain and peel.

Step 3

Purée them with a potato masher.

Step 4

Meanwhile, in a small saucepan, heat the milk until boiling.

Step 5

Gradually add the milk to the mashed potatoes and whisk everything.

Step 6

Stir in the butter while whisking.

Step 7

Season with nutmeg, pepper and salt.

Step 8

In a large Dutch oven, heat 3 tablespoons of butter and brown the onion over medium heat for 2 minutes, stirring regularly.

Step 9

Add the garlic and sauté for 1 minute.

Step 10

Add the carrots and celery. Mix well.

Step 11

Add the thyme, tomato paste, ketchup and flour. Season with salt and pepper. Mix well.

Step 12

Cook on low-medium heat for 5 minutes, stirring regularly.

Step 13

In a large skillet, heat the remaining butter and cook the meat for 10 minutes over medium heat, stirring very little so that the juice does not evaporate.

Step 14

Add the meat in the vegetable stew and add the red wine gradually. Mix well.

Step 15

Add the Worcestershire sauce and all the juice of the meat. Mix well.

Step 16

Cook for 1 minute.

Step 17

Pour all the mixture into a baking dish, spreading evenly and refrigerate for 1 hour.

Step 18

Preheat the oven to 400 F (200˚C).

Step 19

Remove the dish from the refrigerator and gently cover the meat with the mashed potatoes.

Step 20

Spread evenly and, using a knife, make regular shapes on the top.

Step 21

Bake for 35 minutes.

Step 22

Let stand 10 minutes before serving.