Shepherd's pie with rutabaga topping-martha s

8 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Unsalted butter, plus more for rutabaga topping
2 pounds Boneless beef or lamb for stew
2 mediums Onions, peeled and chopped
2 tablespoons All-purpose flour
2 cups Dry red wine
1 cup Beef stock
Bouquet garni, made with 1 celery stalk, 1 sprig each of rosemary and thyme, 2 crumbled bay leaves, and 1 clove garlic tied in cheesecloth
4 Carrots, peeled and cut into 3-inch lengths
3 Rutabagas (about 3 lb)
4 Russet or Yukon Gold potatoes (about 1 3/4 lb)
½ cup Hot milk, or as needed
Salt & freshly ground pepper
1 tablespoon Chopped fresh rosemary

Directions

1. Over medium heat, heat a wide, heavy-bottomed lidded pan until hot. Melt butter, and brown meat in two batches. Add onions; cook until slightly softened, about 5 minutes. Sprinkle flour over meat and cook until well browned, about 5 to 8 minutes, stirring often.

2. Add wine and bring to a boil, scraping bottom of pan to loosen brown bits. Add stock and bouquet garni, bring to a boil, cover, and cook on low heat for 1½ hours, or until meat is tender. Remove lid after 1 hour; add carrots and cook, uncovered, for the last 30 minutes.

3. Meanwhile, peel rutabagas and potatoes and cut into large chunks.

Place in separate saucepans and cover amply with cold salted water.

Bring each to a boil and simmer until tender, about 30 to 40 minutes for rutabagas and z5 minutes for potatoes. Drain; return to hot saucepans to dry for a few minutes.

4. Put rutabagas and potatoes through a food mill or ricer, or mash by hand. Add butter to taste, and enough hot milk to make a creamy puree.

Season to taste with Salt and pepper; stir in chopped rosemary.

5. Heat oven to 350'. Remove bouquet garni, and turn stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake for 1 hour, or until the top is brown and crusty.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

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