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1
Place the cut potatoes in a large stockpot, cover with cold water and add salt.
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2
Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes.
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3
Drain well in a colander.
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4
While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl.
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5
Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy.
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6
Cover and keep warm.
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7
In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves.
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8
Season with salt and pepper.
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9
When the meat is browned and the onion is tender, dust with flour.
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10
Cook for 3 to 4 minutes, stirring often.
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11
Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken.
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12
Add the canned tomatoes and the whole vegetables tied together.
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13
Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle.
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14
Add the peas, carrots, pearl onions, and parsley.
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15
Taste and adjust seasoning as needed.
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16
Transfer the meat mixture to a 9 by 13-inch casserole dish.
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17
Spread the mashed potatoes evenly on top of the casserole.
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18
Dot with butter if desired.
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19
Bake in a preheated 350 degree F oven until the potatoes are golden, about 30 minutes.
