Step 1: Gather all of the ingredients for the potatoes.

Step 2: Peel and dice potatoes. Add to a medium saucepan and cover with 1” of water. 

Step 3:  Set on high heat until reaching a rolling boil (there should be a lot of agitation! About 10 mins). 

Reduce to medium heat and cook for 15 mins.

Step 4:  Strain potatoes and set aside. Add butter to saucepan and put back on medium heat until butter is melted, about 2 mins. Take off heat.

Add potatoes to saucepan and mash until smooth.

Step 5: Once smooth, return to heat and cook an additional 2 mins while stirring frequently. A flexible silicone spatula works great for this. Take off heat.

Step 6: Add sour cream, ponzu, sea salt, pepper, heavy cream, and egg. Stir to combine and set aside for later.

Step 1: Preheat the oven to 425°F. Gather all of the ingredients for the meat filling.

Step 2: Measure water then add Better Than Bouillon Roasted Beef Base, Worcestershire, soy sauce, and ponzu.

Step 3: Whisk to combine and set aside.

Step 4: Peel, dice, and weigh onion. Set aside.

Step 5: Peel, chop, and weigh garlic. Set aside.

Step 6: Weigh the meat and set aside.

Step 7: Weigh the flour and set aside.

Step 8: Add butter to a 12″ skillet and set over medium-high heat for 4 mins. Add the onion and cook for 4 mins, stirring occasionally. 

Step 9: Add the garlic.

Step 10: Cook the garlic until fragrant and onion is browned, about 3 mins, stirring frequently. 

Step 11: Add the meat and cook while breaking up until browned, about 6 mins. 

Sprinkle the meat with the flour and stir to combine, cook for an additional 1 min, stirring frequently. 

Step 12: Add the tomato paste and cook for 1 min.

Step 13: Add the Merlot.

Step 14: Cook until mostly evaporated, about 2 mins.

Step 15: Add water mixture then stir to combine and bring to a simmer.

Step 16: Add rosemary, thyme, parsley, sea salt, and ground pepper.

Step 17: Stir to combine. Reduce heat to medium heat and simmer uncovered  until thickened, about 25 mins, stirring occasionally.

Step 18: While the mixture simmers, weigh the carrots and peas.

Step 19: Weigh the corn and set aside.

Step 20: The meat filling should be thickened to this state when you take it off the heat.

Step 21: Add the frozen vegetables.

Step 22: Stir to combine.

Step 23: Spray an 8” x 8” pan with cooking spray and add the meat mixture.

Step 24: Use a silicone spatula to create a seal around the edges of the 8” x 8” pan with mashed potatoes.

Step 25: Carefully add the rest of the potatoes and smooth it out until everything is covered.

Step 26: Use a paper towel to clean up the edges of the 8” x 8” pan.

Step 27: Use a fork to scour the top of the mashed potatoes.

Step 28: Line a half sheet pan with parchment to collect any drippings, and then set the pie on top in the center.

Bake for 30 mins.

Let rest for 15 mins before serving then sprinkle servings with fresh parsley.