Cottage Pie, Restaurant-Grade

Cover the dried porcini with the 1.5 cups beef stock, heated to just below a boil, and let steep 20 minutes. Lift the porcini out, chop fine, and reserve. Reserve the soaking liquid — you'll use it in the gravy, leaving the last tablespoon of grit behind.

Fire up the Masterbuilt Gravity 1080 to its lowest setting, targeting 180–200°F, with 6–8 briquettes and a chunk of oak, hickory, or cherry. Spread both pounds of ground beef in a thin, even layer on a foil-lined sheet pan — maximum surface to the smoke. Smoke 20–25 minutes. You're scenting, not cooking; the meat comes out faintly gray outside, which is correct. Go straight from smoker to the hot skillet — do not hold it warm. If skipping the smoker, add the smoked paprika at the spice stage instead.

Place the potato chunks in a large pot, cover with cold water by 1 inch, and add a generous palmful of kosher salt until the water tastes seasoned. Bring to a boil, reduce to a steady simmer, and cook until a paring knife slides through with zero resistance, 18–22 minutes. Drain, spread on a sheet pan in a single layer, and let steam-dry 5 minutes.

Heat your 12.5-inch stainless skillet over medium-high for 3–4 minutes until a water drop skitters and vanishes in ~2 seconds. Add 1 tbsp tallow; when it shimmers, add HALF the smoked beef in a single layer. Press down, leave untouched 3–4 minutes to build a crust, then break up and cook 3–4 minutes more until deeply browned. Season with salt and pepper, transfer to a bowl with a slotted spoon, and repeat with the second batch (add tallow if dry). Leave the rendered fat in the pan.

Reduce heat to medium. Into the same pan with the rendered fat add the onion, carrots, celery, and leek with a pinch of salt. Cook, stirring occasionally, 10–12 minutes until softened and just caramelizing at the edges. Don't rush — this is the sweetness base.

Add the garlic, minced anchovies, and chopped cremini. Cook 5–6 minutes, stirring, until the mushrooms release their water and it fully evaporates and the anchovies melt invisibly into the mix.

Push everything to the pan's edges. Add the tomato paste to the center and toast undisturbed 2–3 minutes until it darkens to brick red. Sprinkle the flour over everything, stir to coat, and cook 1 minute more.

Pour in the red wine and scrape the fond vigorously with a wooden spoon. Reduce by about three-quarters until nearly syrupy, 4–5 minutes. Add the reserved porcini soaking liquid (leaving the gritty last tablespoon), the chopped porcini, Worcestershire, soy, Dijon, thyme, rosemary, and bay leaves. Return the browned beef and its juices.

Reduce to a low simmer and cook uncovered 25–30 minutes, stirring occasionally, until thick, glossy, and stew-like. Taste and season aggressively with salt and pepper — bland filling tastes flat under the potatoes. Off heat, stir in the parsley, peas, and corn. Discard the bay leaves. Transfer to a buttered 3-quart baking dish and cool until warm, not hot.

Set a ricer over the warm potato pot. Rice the steam-dried potatoes back in with gentle pressure. Set over the lowest heat and fold in the cold butter cubes a few at a time with a rubber spatula — never beat. Once incorporated, fold in the warm cream and milk in three additions, then the cream cheese until smooth, then the Parmigiano, nutmeg, white pepper, and salt to taste. Pull off heat and let cool to warm (around 140°F / comfortable to the back of your wrist), 5 minutes, then fold in the beaten egg yolks.

Spread or pipe the mash evenly over the cooled filling — rosettes with a large star tip, or spread flat and drag a fork into peaks and valleys for crisp edges. Brush all over with the melted butter and sprinkle the additional Parmigiano. Set the dish on a sheet pan and bake at 425°F on the middle rack 25–30 minutes until golden on the high points and bubbling at the edges. Slide under the broiler 2–3 minutes, watching the entire time, until the peaks blacken in spots and the rest turns deep mahogany. Finish with flaky salt and parsley.

Rest the cottage pie 15 minutes before serving.