Martha's Rutabaga Shepherd's Pie

Submitted by Serndpitus

"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!"

 

• Ready In: 2hrs 30mins
• Ingredients: 17
• Serves: 8-10

ingredients

• 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 1⁄2 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)
• 1⁄2 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.