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Shepard's Pie

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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Ingredients: 

1 1/2 teaspoons unsalted butter, plus more for topping
2 pounds boneless beef or lamb
2 medium onions, chopped
2 tablespoons all-purpose flour
2 cups dry red wine
1 cup beef stock (warm with 1 celery stalk, 1 sprig each of rosemary and thyme, 2 bay leaves, 1 clove garlic- all tied in cheesecloth = bouquet garni)
4 carrots, peeled and cut into 3-inch lengths
salt and ground pepper
3 rutabagas (about 3 pounds)
4 russet potatoes or Yukon gold potatoes (about 1 1/4 pounds)
1/2 cup hot milk, or as needed
1 tablespoon chopped fresh rosemary

  1. Over medium heat, heat up a wide, heavy-bottomed lidded pan until hot.
  2. Melt the butter.
  3. Brown the meat on two seaparate batches.
  4. Add the onions; cook until slightly softened, about 5 minutes.
  5. Sprinkle the flour over the meat, and cook until well browned, about 5 to 8 minutes, stirring often.
  6. Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.
  7. Add the stock and the bouquet garni, bring to a boil, cover, and cook on low heat for 1 1/2 hours, or until meat is tender.
  8. Remove lid after 1 hour
  9. Add the carrots, and cook, uncovered, for at least 30 minutes. 
  10. Season with salt and pepper.
  11. Meanwhile, peel rutabagas and potatoes, and cut into chunks.
  12. Place in a separate saucepans, and cover with cold salted water.
  13. Bring to a boil, and simmer until tender, about 30 to 40 minutes for rutabagas and 25 minutes for potatoes.
  14. Drain; return to the two separate saucepans to dry for a few minutes.
  15. Put the rutabagas and the potatoes through a foodmill or ricer, or mash by hand. Add butter to taste, and enough hot milk to make a creamy puree. Season to taste. - Stir in the chopped rosemary.
  16. Heat oven to 350 degrees F.
  17. Remove the bouquet garni.
  18. Turn the stew into a 2-quart baking dish. Make sure to discard any solidified fat.
  19. Top with puree and dot lightly with butter.
  20. Bake for 1 hour, or until the top is brown and crusty.
  21. Serve hot.

 

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