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1
Put the potato chunks in a large pot of cold water. Bring to a boil, add a teaspoon or so of salt, and cook until tender but not waterlogged, 10-15 minutes. Reserve 1/2 cup of the cooking water and drain the potatoes. Return them to the pot and cook over low heat for a minute to remove excess water. Then mash with a fork, potato masher, or ricer (my choice), adding the cooking water along with 1 tablespoon butter and salt and pepper to taste. Beat with a wooden spoon until fluffy.
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2
Preheat the oven to 400u00b0F. Heat the vegetable oil in a skillet over a medium-low flame. When hot, add the onion, carrot, and celery. Cook, stirring occasionally, until softened, about 15 minutes.
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3
Increase the heat to medium and add the meat. Cook raw meat for about 10 minutes, stirring and breaking it up with a wooden spoon; brown leftover meat for about 5 minutes, stirring for even coloration. Spoon off any fat. Sprinkle with the flour and cook, stirring, for 2-3 minutes. Add the stock, herbs, nutmeg, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Allow the meat to cool slightly.
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4
Spread the meat in a 9-inch pie plate or baking dish. Spread the mashed potatoes over the top, making irregular peaks with the tines of a fork. Chop the remaining 2 tablespoons cold butter into small pieces and scatter over the top. Bake in the preheated oven until browned and heated all the way through, 30-35 minutes. Allow to cool slightly before serving in the baking dish.
