Shepard's Pie
Hello loyal follower(s)
Yesterday, I had my second (and last) eye lens replaced. There was no instant miracle, after an hour nap, I was back In the kitchen to make some Italian Vegetable soup (see blog of 11-27-2012 for recipe). However, I could not see very well and had to use a magnifying glass which just helped a little. Today one day post operative I was able to see for reading by using Cyndy’s reading glasses. So what better way to celebrate than make a new recipe, called Shepherd’s Pie. I have made a similar dish called Hachis Parmentier ( a french recipe) that I got from the National Public Radio website ( see blog for April 24, 2011). Hachis Parmentier is one of our favorite recipes.
Shepard’s Pie is not a new recipe. Andrea Geary wrote the article in the Cook’s Illustrated magazine Nov-Dec 2012 issue explaining how she made this rather heavy dish better suited to current tastes. It took me a little less than two hours to make the dish. Next time it will take about one and one/half hour, I learned a lot. Andrea’s article allowed me to go right to the result without all the trial and errors. Of course, I made some changes in her great recipe otherwise this blog would not be called the misadventures of Mr Nut.
For starters, I used a ten inch non-stick skillet instead of an oven proof skillet and finished the dish in a casserole dish which would store easier in the refrigerator. That eliminated the Fond on the skillet bottom. Then thinking that most of the vitamins of a potato are in the skin I left the skins on the potato pieces. Being lazy, I chose to shred the carrots in the food processor rather than peel them (same arguments as with vitamins and potatoes). The tops of green onions seemed to be more for looks than taste, so I would consider them optional. Also regular Sherry rather than the expensive Madeira to deglaze the pan; but their appeared to be no Fond, so maybe the Sherry could be eliminated. It would have been wise if I had prepared all the ingredients before starting the assembly of the ingredients.
Cyndy can always tell when I have been working in the kitchen, she would just look at the floor to see if it still was clean. Here I was working on the meat base, and no I did not take a picture of the floor, just use your imagination.
The meat has been added to the vegetables and was ready for simmering. The shredded carrots seemed to work well in this dish. Notice the skillet handle is facing out towards the room; not a safe practice if there are children around.
It was time to Pipe the potatoes on top of the meat mixture. So I did it. I cut off the corner of a baggie filled with the potatoes and squeezed in on top of the meat mixture. The Piping method was used because in the original recipe the potatoes were put on top of a relatively full skillet and did not lend itself to just spooning it on.
I will just spoon it on next time because of the use of the casserole 9x9x2.
About an hour before dinner the dish was removed from the refrigerator to start to warm up.
About 45 minutes before dinner time the dish was ready for the oven (350℉)
The dish as a hit. Both Cyndy and myself considered it a winner. But next time I would use a smaller and deeper casserole, maybe 7x7x2.5.
As you can see this dish will be enough for three meals for us. We also had steamed broccoli and cauliflower.
Recipe followers:
À bientôt,
Mr Nut
Shepherd’s Pie
Based on article in Cook's Illustrated magazine;
Nov/Dec 2012 issue November 1,
Serves 4 to 6.
Use ground beef that’ is 91% lean or leaner.
INGREDIENTS
1 1/2 pounds 91 percent lean ground beef
2 tablespoons plus 2 teaspoons water
1 teaspoon Salt
1/4 teaspoon pepper
1/2 teaspoon baking soda (To keep the meat tender,)
2 pounds russet potatoes , cut into 1-inch chunks with skins on
4 tablespoons unsalted butter , melted
1/2 cup milk
1 large egg yolk
5 green onion tops only, sliced thin (optional for looks)
2 teaspoons canola oil
1/2 cup onion , chopped
4 ounces white mushrooms , trimmed and chopped
1 tablespoon tomato paste
1 teaspoon minced garlic
2 tablespoons Sherry
2 tablespoons all purpose flour
1 1/4 cups beef broth
2 teaspoons Worcestershire sauce
1/2 teaspoon thyme
1 bay leaf
2 carrots , shredded in food processor
2 teaspoons cornstarch
INSTRUCTIONS
1. prepare all the ingredients
2. Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
3. Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. 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 1 minute.
4. Remove pan from heat and mash potatoes well. Stir in 4 tablespoons melted butter. Whisk together 1/2 cup milk and 1 large egg yolk in small bowl, then stir into potatoes. Stir in green onion tops from five onions and season with salt and pepper to taste. Cover and set aside.
5. Heat 2 teaspoons canola oil in 10-inch skillet over medium heat until shimmering. Add 1/2 cup onion, 4 ounces mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften, 4 to 6 minutes. Stir in one tablespoon tomato paste and 1 teaspoon minced garlic; cook about 2 minutes. Add 2 tablespoons of Sherry and cook, until evaporated, about 1 minute. Stir in 2 tablespoons flour and cook for 1 minute. Add 1 1/4 cup broth, 2 teaspoons Worcestershire, 1/2 teaspoon thyme, 1 bay leaf, and shredded carrots; bring to boil. Reduce heat to medium-low, add 1 1/2 pounds beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks halfway through. Stir 2 teaspoons cornstarch and remaining 2 teaspoons water together in small bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.
6. Move the vegetable mixture to a 7x7x2.5 or 9X9x2 casserole. Spread potatoes over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface (just for looks).
7. Place casserole and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving. OR refrigerate until needed, then bake for about 45 minutes in a 350℉ oven, then do step 7.
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