Yield: Serves six to eight
Preheat oven: 350°
For the stew:
1 3/4 cups low-salt beef stock
6 oz. Porcini mushrooms, coarsely chopped
2-3 Tbsp olive or vegetable oil
2 1/2 lb. top round steaks, trim fat
Kosher salt and freshly ground pepper
3 medium carrots, peeled, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 1/2 tsp fresh thyme leaves (or 1/2 tsp dried)
2 Tbs tomato paste
2 Tbs all-purpose flour
3/4 cup dry vermouth
For the topping:
2 lb russet potatoes, peeled, cut into chunks
Kosher salt
5 Tbs unsalted butter
4 oz. cream cheese
1/3 cup sour cream
4-5 Tbs vermouth
Chives
Make the stew:
Heat 2 Tbs of oil in heavy dutch oven over medium high heat. Pat the steaks dry, season lightly with Kosher salt and pepper. Sear the steaks, flipping once, until nicely browned. Remove the steaks to a platter and set aside.
Lower the heat to medium, add the remaining oil if needed. Add the carrots, celery, onions, and thyme. Season with salt and pepper and cook. Stir occasionally, until the vegetables begin to soften, about 7 minutes. Stir in the tomato paste, and cook for a few minutes. Add the flour, stirring to blend,and cook for another minute. Add the wine, bring to a simmer, and reduce heat to low. Add mushrooms. Slowly add the beef stock.
Cut the steaks into small cubes and add to the pot, along with any juices. Cover tightly and transfer to the oven. Cook, stirring once or twice, until the meat is tender, about 1 hour. Season to taste with salt and pepper. Set stew aside. Increase over temperature to 375°
Make the topping:
About 30 minutes before the stew is ready, put the potatoes in a large saucepan and cover by an inch with cold water. Add 1 tsp Kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are easily pierced with a fork, about 20 minutes. Drain.
With an electric mixer, mash potatoes; add 3 Tbs unsalted butter, cream cheese, and sour cream. Beat until fluffy. Add vermouth and season to taste.
Assemble the pie:
Lightly butter a shallow 3 quart baking dish. Spoon the stew into the baking dish. Spoon the potatoes on top of the stew in an even layer. Dot the top with the remaining butter. Sprinkle chopped chives on top. Bake at 375° until the stew is bubbling around the sides and the top is lightly browned, about 35-45 minutes.