Рецепт Shepherd’s Pie
Shepherd’s Pie
I’m about as waspy as they come. In case you don’t know, a wasp is a white Anglo-Saxon protestant. I’ve researched my heritage for many years and I’ve traced multiple branches of my family tree back to the 1500s. The ancestors of most of my friends hail from multiple countries, but not in my family. Every ancestor that I’ve found going back several hundred years has roots in the United Kingdom. In other words, I’m as pure an Anglo as a guy can be!
Ironically, I’ve never traveled to the U.K. I know…most world travelers have been to London at least one or more times. I’ve traveled quite a bit in my day and I’m not quite sure why I haven’t made a visit to the homeland of my ancestors more of a priority. I need to plan a British itinerary soon.
The Brits have never been known for their cuisine although I understand that’s changed in recent years. Shepherd’s Pie and Fish and Chips are the two dishes that come to mind when I think of British food. Shepherd’s pie, also known as cottage pie, is simply a meat pie with a crust of mashed potatoes. This dish dates back to the late 1700s when potatoes were becoming more ubiquitous among common people. The pie can be made with beef or lamb. One of my British readers informed me that shepherd’s pie is made with lamb and cottage pie is made with beef, so technically this recipe is cottage pie.
Many recipes for for this dish are made with ground beef. For this version I chose to use chuck roast to make what is essentially a beef stew recipe. Yukon gold potatoes are a must for the crust. This hearty dish makes another fine cool weather meal.
Shepherd’s Pie
Ingredients
- 2 pound beef chuck roast
- 6 tablespoons all-purpose flour, divided
- 4 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 4 ribs celery, sliced
- 6 carrots, sliced
- 6 cloves garlic, minced
- 1 1/2 cups beef stock
- 1 cup high-quality red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 1/2 cups frozen green peas
- Salt and pepper
- 2 pounds gold Yukon potatoes, peeled and cut into 3/4 inch cubes
- 4 tablespoons butter
- 1/4 cup half and half
- Chopped chives (for garnish)
Instructions
1. Cut chuck roast into 3/4 inch cubes and place in a medium bowl. Sprinkle with 3 tablespoons of the flour and toss to coat each piece.
2. Heat olive oil in a large non-stick or iron skillet. Brown meat in batches. Do not overcrowd skillet and add oil as needed. Remove from skillet and set aside.
3. Add onion, celery, carrots and garlic to skillet and saute for six or seven minutes. Add three tablespoons of flour, mix well, and cook for two to three more minutes. Deglaze skillet with beef stock and wine. Add Worcestershire sauce, vinegar, bay leaves, thyme, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Return beef to skillet and stir to combine.
4. Bring to boil, reduce heat, cover skillet, and simmer for 30 to 40 minutes, or until vegetables and meat are tender. Add frozen peas and mix to combine. Adjust salt and pepper to taste and remove from heat.
5. While stew is cooking, place potatoes in a medium large pot and cover with cold water. Add two tablespoons salt to water and bring to a boil. Reduce heat, cover pot, and cook for 15 to 20 minutes or until a knife pierces potato with no resistance.
6. Drain potatoes in a colander. Mash potatoes with a potato masher or push them through a ricer. Add butter, 2 teaspoons salt, and 1/4 teaspoon pepper. Stir until butter is melted. Add half and half and stir to combine.
7. Preheat oven to 400 degrees.
8. Transfer beef filling to a casserole dish or finish the pie in the skillet as long as it is oven safe. For a rustic look, spread potatoes evenly over beef mixture with a icing spatula or large knife. If you want a more refined look, pipe the potatoes with a pastry bag.
9. Bake the pie for 30 to 40 minutes until bubbling and potato topping is slightly browning. Garnish with chives and serve immediately.
2.2
http://www.southernboydishes.com/2013/10/31/shepherds-pie/
This entry was posted in Main Courses, Meat, Recipes. Bookmark the permalink.