So can you tell I am going back to all my photo archives and posting all the yummy recipes I’ve made and restaurants that I have been to all year?
This is a Shepherd’s Pie that I made in February. It was AMAZING! I know this because I had 2 of my British friends come over for dinner they raved about it.
The recipe is from the March o6 Cook’s Country magazine, the sister publication to Cook’s Illustrated. Have I professed my love for this magazine yet? It’s one of my favorite magazines! The photos are great, no advertisements, full color, easy recipes that are tasty, what more can I ask for? You can also join the website for $3.95 per month and download all the recipes. They don’t have any advertising in their magazines, so that’s why they charge for access to the website.
Click through for the recipe.
Cook’s Country Shepherd’s Pie
1. For the filling: Heat butter in large
skillet over medium-high heat until foaming. Add onion and carrots and
cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2
teaspoon pepper and cook, breaking up meat into small pieces with
wooden spoon, until browned, about 12 minutes. Add flour and tomato
paste and cook until paste begins to darken, about 1 minute.
2. Add cream and cook until it spatters, about 1
minute. Add broth, beer, soy sauce, and thyme and simmer over medium
heat, stirring frequently, until mixture is thick but still saucy, 15
to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and
transfer to broilersafe 2-quart casserole dish.
3. For the topping: Adjust oven rack to
upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2
teaspoon salt, and water to cover to boil in large saucepan over high
heat. Reduce heat to medium-low and simmer until tender, 15 to 20
minutes. Drain potatoes, return to saucepan, and mash potatoes with
butter and cream until smooth. Season with salt and pepper.
4. Spread potatoes over filling, using spatula to
smooth top (see photo at left). Brush with egg and drag fork across top
to make ridges. Bake until filling is bubbling, about 15 minutes. Turn
on broiler and cook until top is golden brown, 3 to 5 minutes. Remove
from oven and cool 10 minutes. Serve.
Make the filling through step 2, but do not add the
peas. Store in an airtight container in the refrigerator for up to two
days. When ready to proceed, reheat the filling in a large saucepan,
stir in the peas, and transfer to a broilersafe 2-quart casserole.
Proceed with the recipe from step 3.