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Video: Cook up a cozy shepherd’s pie

TODAY recipes
updated 1/10/2013 5:27:58 PM ET 2013-01-10T22:27:58

Recipe: Shepherd’s pie

  • 2 lbs beef chuck, cut into 2-inch square pieces
  • Flour seasoned with salt and pepper, to taste
  • 2 carrots, peeled, chopped
  • 2 onions, peeled, chopped
  • 4 cloves garlic
  • 1 bay leaf
  • 2 sprigs each thyme and rosemary, tied together with twine
  • 1 tbsp olive oil
  • 1/2 bottle cabernet, 350 ml
  • 12 oz beef stock
  • Salt and pepper
  • 1 cup frozen peas
  • 1 cup frozen corn niblets or fresh, blanched
  • For potato topping:
  • 8 Yukon potatoes, peeled, quartered
  • Salt
  • 1/4 cup butter
  • 3 egg yolks
  • 1/4 cup whipping cream
  • Salt and pepper to taste
  • 1/2 cup Parmesan Reggiano, grated
  • Several pats of butter (approximately 2 tbsp.)

Dredge beef in seasoned flour. Heat a large Dutch oven over medium heat. Add olive oil and brown beef on all sides. Add onions, garlic and carrots and cook until golden brown, approximately 10 minutes. Add bay leaf, tied thyme and rosemary sprigs.

Deglaze pan with red wine and add beef stock. Place in a preheated 375 degree oven for 1 1/2 hours and cook until fork tender. Place cooked meat in large bowl and break up into small, rough cut "stew size" pieces. Add frozen peas and corn, and combine.

While the beef is in the oven cooking, cook potatoes in boiling, salted water until soft. Strain potatoes and return to pot. While still hot, mash the potatoes with a “potato masher” until smooth.

Add butter, whipping cream and eggs yolks. Mix thoroughly. Season the potatoes with salt and pepper, to taste. Grease a large ovenproof casserole dish, 9” x 12” with Pam or soft butter. Layer braised meat and vegetable mixture on bottom of casserole dish and spoon mashed potato on top. Sprinkle grated Reggiano over potatoes and dot with pats of butter. Bake at 350 degrees for 25 minutes oven until golden brown.

Serve hot, with a crusty French baguette and crisp Bibb lettuce salad.

Serving Size

Makes 6 servings

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