Ingredients: |
Ingredients: 1 1/2 pounds combination of lean ground beef (93%) and lean ground pork
2 tbsp plus 2 tsp water
1/2 tsp baking soda
2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
4 tbsp unsalted butter, melted
1/2 cup milk
1 large egg yolk
8 scallions, green parts only, sliced thin
2 tsp vegetable oil
1 onion, chopped
4 ounces white mushrooms, trimmed and chopped
1 tbsp tomato paste
2 garlic cloves, minced or pressed through garlic press
2 tbsp red cooking wine, Madeira wine or ruby port
1 1/4 cups beef broth
2 tsp Worcestershire sauce, 2 sprigs fresh thyme, 1 bay leaf, 2 tsp cornstarch, 2 tbsp all-purpose flour
2 carrots, peeled and chopped
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Directions: |
Directions:1. Toss beef/pork with 2 tbsp water, 1 tsp salt, 1/4 tsp pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tbsp salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft, about 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper to taste. Cover and set aside.
3. Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper; cook, stirring occasionally, until vegetables are starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add wine and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in small chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked, about 10-12 minutes, stirring and breaking up meat with 2 forks halfway through. Stir cornstarch and remaining 2 tsp water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste. Recipe continued below |
Personal
Notes: |
Personal
Notes: 4. Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large ziploc bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.
Delicious - I made this in a cast iron skillet. Serves 4-6.
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This recipe for Shepherd's Pie is from