Martha's Rutabaga Shepherd's Pie

Serndpitus's Note:

Taken from the Martha Stewart Living Cookbooks Series. This recipe really takes Shepherd's Pie back to its original, delicious form. Definitely try it with the lamb!

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 celery rib , coarsely chopped
• 1 sprig fresh rosemary , plus
• 1 tablespoon chopped fresh rosemary
• 1 sprig fresh thyme
• 2 dried bay leaves
• 1 garlic clove
• 1 ½ teaspoons unsalted butter , plus more for rutabagas and potatoes
• 2 lbs boneless beef chuck, cut into 1-inch pieces or 2 lbs leg of lamb , for stew cut into 1-inch pieces
• 2 medium onions , chopped
• 2 tablespoons all-purpose flour
• 2 cups dry red wine
• 1 cup low sodium beef broth
• 4 carrots , cut crosswise into 3-inch pieces
• coarse salt & freshly ground black pepper
• 3 rutabagas , peeled and cut into large pieces (about 3 pounds)
• 4 russet potatoes (about 2 pounds) or 4 yukon gold potatoes , peeled and cut into large pieces (about 2 pounds)
• ½ cup milk , hot (or more)

Directions:

1. Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.
2. Heat a wide, heavy-bottomed pan over medium heat until hot.
3. Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside.
4. Add onions; cook until slightly softened, about 8 minutes.
5. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, 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 bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours.
8. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.
9. Season with salt and pepper.
10. Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.
11. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.
12. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
13. Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.
14. Add butter, as desired, and enough hot milk to make a creamy puree.
15. Season with salt and pepper; stir in chopped rosemary.
16. Preheat oven to 350°F
17. Remove bouquet garni; transfer stew into a deep 2-quart baking dish.
18. Top with puree; dot lightly with butter.
19. Bake 1 hour, or until top is brown and crusty.
20. Serve hot.