Shepherd's Pie

Name: Shepherd's Pie
Yield: 5 servings
Ingredients: 1 1/2 lbs 93% lean ground beef; water; 1/2 tsp baking soda; 2 1/2 lbs 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 think); 2 tsp vegetable oil; 1 onion (chopped); 4 oz white mushrooms ( trimmed and chopped); 1 Tbsp tomato paste; 2 cloves garlic (minced); 2 Tbsp Madeira or ruby port wine; 2 Tbsp flour; 1 1/4 cup beef broth; 2 tsp worcestershire sauce; 2 sprigs thyme; 1 bay leaf; 2 carrots (peeled and chopped); 2 tsp cornstarch

ladysherwood

Serves 5

Ingredients

1 ½ lbs 93% lean ground beef
water
½ tsp baking soda
2 ½ lbs russet potatoes (peeled and cut into 1 inch chunks)
4 tbsps unsalted butter (melted)
½ cup milk
1 large egg yolk
8 scallions (green parts only, sliced think)
2 tsps vegetable oil
1 onion (chopped)
4 oz white mushrooms (trimmed and chopped)
1 tbsp tomato paste
2 cloves garlic (minced)
2 tbsps Madeira or ruby port wine
2 tbsps flour
1 ¼ cups beef broth
2 tsps worcestershire sauce
2 sprigs thyme
1 bay leaf
2 carrots (peeled and chopped)
2 tsps cornstarch

Instructions

Keep screen awake

1
Toss beef with 2 Tbsp water, 1 tsp salt, 1/4 tsp pepper and baking soda in bowl until thoroughly combined. Let sit for .
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 med-low ad simmer until potatoes are soft, . 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 . Remove pan from heat and mash potatoes well. Stir in butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallions and season with salt and pepper to taste. Cover an set aside.
3
Heat oil in broiler-safe 10 inch skillet over med heat until shimmering. Add onion, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, . Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about . Add wine and cook, scraping up any browned bits, until evaporated, about . Stir in flour and cook for . Add broth, worcestershire sauce, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to med-low, add beef in 2 inch pieces to broth and bring to gentle simmer. Cover and cook until beef is cooked through, , stirring and breaking up meat chunks with 2 forks halfway through cooking. Stir cornstarch and remaining 2 tsp water together in bowl. Stir cornstarch mixture into filling and continue to simmer for . Remove thyme and bay leaf. Season with salt and pepper to taste.
4
Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large zipper lock bag and snip off 1 corner of bag to create a 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, . Let cool for before serving.

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