Shepherd's Pie

Serves 6
Ingredients and Method
1.5# ground beef
3 Tbsp water
1/2 tsp. baking soda
Combine the above ingredients in a bowl and allow to rest for 30 minutes
 
2.5# potatoes, russets
1/2 c. milk
1 egg
1/4 c. melted butter
Peel the potatoes, place in a pot with 1 tsp. salt, cover with water and simmer for 10 minutes, until soft. Drain.
Return the potatoes to the pot over low heat. Allow the water to evaporate (1-2 minutes). Mash. Whisk together milk, egg and melted butter. Stir into potatoes
 
2 Tbsp oil, vegetable
1 onion, minced
1/2# mushrooms, chopped
2 carrots, chopped and peeled
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
Heat oil in a large skillet. Add the above ingredients and cook for 5 minutes over medium heat.
 
2 Tbsp. flour
1 Tbsp. tomato paste
1/4 c. red wine or port
1-1/2 c. beef broth
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 bay leaf
Add flour to skillet and cook for 1 minute. Add remaining ingredients and stir to combine, scraping the bottom of the pan.
Add the beef to the skillet and simmer for 12 minutes, stirring to break up chunks of meat.
 
2 tsp. cornstarch dissolved in 2 Tbsp of water
Add to skillet, simmer for 30 seconds, remove bay leaf and then remove from heat.
Heat broiler element in oven to 500F, position rack 6 inches from broiler.
Pipe or spoon mashed potatoes onto the meat mixture and spread with the back of a wooden spoon.
Broil, placing the skillet on a baking sheet, for 10 minutes, until top is brown.
Cool for 10-15 minutes before serving.
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