Ingredients: |
Ingredients: - 1½ lbs lean ground beef
- 2 tbsp + 2 tsp water
- ½ tsp baking soda
- 2½ lbs russet potatoes, peeled, cut into 1-inch chunks
- 4 tbsp unsalted butter, melted
- ½ cup milk
- 1 large egg yolk
- 8 scallions, green parts only, sliced thin
- 2 tsp vegetable oil
- 1 onion, chopped
- 4 oz white mushrooms, trimmed and chopped
- 1 tbsp tomato paste
- 2 garlic cloves, minced
- 2 tbsp Madeira or ruby port (most red wines will work fine)
- 2 tbsp all purpose flour
- 1¼ c. beef broth
- 2 tsp Worcestershire sauce
- 2 springs fresh thyme
- 1 bay leaf
- 2 carrots, peeled and chopped
- 2 tsp cornstarch
- salt and pepper
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Directions: |
Directions:Directions
1. Toss beef with 2 tbsp water, 1 tsp salt, ¼ tsp pepper, and baking soda in bowl until combined. Set aside for 20 min.
2. Place potatoes in medium saucepan, add water just to cover and bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft. Drain potatoes and return to sauce pan on low heat stirring until any surface moisture has been evaporated (~1 min).
3. Remove potatoes from heat and mash well. Stir in melted butter. Whisk together milk and egg yolk in small bowl. Stir into potatoes. Add in scallion greens and season with salt and pepper. Cover and set aside.
4. Heat oil in broiler safe skillet over medium heat. Add onion, mushrooms, salt and pepper. Cook, stirring occasionally, until vegetables are starting to soften and dark bits form on bottom of skillet. Stir in tomato paste and garlic, cook ~2 min. Add wine and cook, scraping up browned bits, until evaporated (~ 1min). Stir in flour and cook (~1 min). Add broth, Worcestershire, thyme, bay leaf, and carrots. Bring to a boil then reduce heat to medium-low, add beef in 2 inch chunks to broth and bring to a gentle simmer. Cover and cook until beef is cooked through (~ 10 - 12 min) stirring and breaking up meat chunks with a fork half way through. Stir in cornstarch and remaining 2 tsp water together in bowl then stir into filling and continue to simmer for 30 sec. Remove thyme and bay leaf. Season with salt and pepper.
5. Adjust oven rack 5 inches from broiler. Place mashed potatoes in large ziplock bag and snip 1 corner to create a pipping bag (1 inch opening). Pipe potatoes in even layers over filling, making sure to cover entire surface. Placed skillet on baking sheet and under broiler until potatoes are golden brown and crusty, and filling is bubbling (~10 - 15 min).
6. Remove from oven and let cool ~10 min. Serve or save for later. |
This recipe for Shepherd's Pie is from