Marthas Rutabaga Shepherds Pie Recipes

SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
• Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
• Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

MARTHA'S RUTABAGA SHEPHERD'S PIE

Steps:

• Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.
• Heat a wide, heavy-bottomed pan over medium heat until hot.
• 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.
• Add onions; cook until slightly softened, about 8 minutes.
• Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
• Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.
• 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.
• Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.
• Season with salt and pepper.
• Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.
• Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.
• Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
• Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.
• Add butter, as desired, and enough hot milk to make a creamy puree.
• Season with salt and pepper; stir in chopped rosemary.
• Preheat oven to 350°F
• Remove bouquet garni; transfer stew into a deep 2-quart baking dish.
• Top with puree; dot lightly with butter.
• Bake 1 hour, or until top is brown and crusty.
• Serve hot.