2 to 2 1/2 pounds potatoes or a combination of potatoes, parsnips and celery root for a richer flavor in your mash, peeled and diced
1 tablespoon extra virgin olive oil (EVOO)
2 slices bacon, chopped
2 pounds ground sirloin
2 shallots, chopped
1 small carrot, finely chopped
1/2 pound button mushrooms, quartered
1 bay leaf
2 tablespoons thyme, chopped
Salt and pepper
1 1/2 cups red burgundy wine
2 cups beef stock
1 tablespoon Worcestershire sauce
4 tablespoons butter, divided
2 tablespoons flour
1/2-2/3 cups whole milk or half-and-half
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
1 rounded tablespoon Dijon mustard
1 egg, beaten
Boil the potatoes with the root vegetables, if using, until tender.
While the potatoes cook, heat the EVOO in a Dutch oven or large skillet with high sides over medium-high heat. Add the bacon and crisp for 2-3 minutes, then add the ground sirloin and brown well. Add the shallots, carrot, mushrooms, bay leaf and thyme to the pan. Cook the vegetables for 7-8 minutes to soften, then season with salt and pepper. Add the wine to the pan and scrape up the drippings; let reduce for 1-2 minutes, then add in stock and Worcestershire sauce.
In a small pan, melt 2 tablespoons butter and combine with the flour to make a roux. Whisk for 1 minute, then pour the roux into the meat mixture. Stir to combine and thicken.
Pre-heat the broiler with rack in the center of the oven.
Drain the cooked potatoes and/or root vegetables and return them to the hot pot. Mash with the remaining 2 tablespoons butter, milk or half-and-half, herbs, Dijon mustard, salt and pepper. When you have reached your desired consistency, stir in the egg.
Scoop the meat into a casserole dish or individual casseroles placed on a baking sheet. Top the meat with the potatoes. Place under the broiler, until brown.