This dish has become a center piece for our family gatherings. Our daughter wanted it for her birthday, our son wanted it as his farewell meal before going back to college, and we wanted it for meal prep!. From one of our favorite chefs, cocolarkincooks she’s a genius! This is our slightly adapted version of her Hachis Parmentier recipe. Link in the bio for the 17” cast iron from surlatable Cottage Pie • 5 lbs beef chuck steak, cut into 2” pieces • 4 tbsp butter, 2 tbsp olive oil, salt • 3 carrots, 4 celery stalks, ½ red onion, rough chopped • 1 bottle red wine, 3 cups beef broth • 2 heads garlic, halved • Rosemary + thyme, tied Ingredients – Veg & Sauce • 3 tbsp olive oil • 1 large yellow onion, 3 carrots & 5 celery stalks, diced • 10 cloves garlic, minced • 3–4 tbsp tomato paste, salt • 4 tbsp melted butter + 4 tbsp flour (don’t prep until Step 6) Ingredients – Potatoes • 8 lbs russet potatoes, peeled, 1/4… heavily salted water • 2–3 cups milk, 6 tbsp butter, 1 cup Gruyère, ½ c...