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I love a hearty dish, and this is like the best meat and potatoes you ever ate. I use a mix of sweet potatoes and regular ‘ol white potatoes for the topping, but feel free to use just one or the other.
1½ pounds 80/20 ground beef
3 tablespoons olive oil
1 medium onion, diced
1 large stalk celery, chopped (½ cup)
2 large carrots, chopped (2 cups)
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ cup tomato paste
2 cups low sodium beef stock
2 teaspoons soy sauce
¼ teaspoon Worcestershire sauce
1 cup frozen peas
1 large white potato (1 pound), peeled and cut into ½-inch cubes
1 large sweet potato (1 pound) , peeled and cut into 1-inch cubes
¼ cup (½ stick) unsalted butter
½ cup whole milk
4 cloves roasted garlic*
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Special Equipment: 6 large ramekins
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