Shepherds Pie From Cooks Illustrated Recipes

SHEPHERD'S PIE

Steps:

• For the mashed potatoes: Place the cut potatoes in a large stockpot, cover with cold water and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Cover and keep warm.
• For the filling: In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken. Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle. Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.
• Transfer the meat mixture to a 9 by 13-inch casserole dish. Spread the mashed potatoes evenly on top of the casserole. Dot with butter if desired. Bake in a preheated 350 degree F oven until the potatoes are golden, about 30 minutes.

SHEPHERD'S PIE FROM COOK'S ILLUSTRATED

Steps:

• 1 Prep the ground beef by adding the water, salt, pepper and baking soda. Mix well. Let rest 20 minutes. 2 Place the potatoes into a pot with water to cover. Salt the water. Bring to boil, reduce to a simmer and cook for 8 to 10 minutes until tender. Drain and place pot back on the stove over low heat to evaporate excess water. Off heat, add the melted butter and mash well. 3 Beat the egg yolk and milk together and mix into the potatoes. 4.In a medium broil-proof pan, heat olive oil over medium high heat. When the oil begins to shimmer, add the onions and mushrooms. Season with salt and pepper. 5. Saute until vegetables are soft, and beginning to leave brown bits on the bottom of the pan, about 5 minutes. 6. Add the garlic and tomato paste and continue cooking until paste turns brown and covers the bottom of the pan. 7.Add the wine, scraping up bits from the bottom of the pan. Add the flour and cook briefly, about 1 to 2 minutes. 9.Add the broth, Worcestershire, thyme and bay leaf. Continue to scrape bottom of pan and then add the carrots. 10. Bring to a boil, scraping up any remaining bits on the bottom. Reduce the heat and add beef in 2-inch chunks over the sauce. 11. Bring to a gentle simmer, then cover the pan and cook for 10 to 15 minutes. About half-way through, break up the beef chunks with two forks. 12. When meat is cooked through, mix 2 tsp water with the cornstarch and stir into the pan to thicken, about 1 minute. Remove pan from heat. Preheat the broiler with a rack 5 inches from the heating element. 13. Load a gallon ziplock back with the mashed potatoes. Snip off one corner and pipe mashed potatoes over the beef mixture. Using an off-set spatula, smooth the mashed potatoes. Using a dinner fork, create ridges across the potatoes. 14. place the pan on a rimmed cooking sheet to catch any spillover and broil for 9 to 12 minutes until topping is brown and juices are bubbling. Wait 10 minutes to serve

SHEPHERD'S PIE

Steps:

• Cook lamb over med-high heat, breaking up, until there is no pink and fat has rendered, about 5 minutes. Drain in a fine-mesh strainer set over a bowl to reserve drippings.
• Return 2 T. of drippings to pot. Heat over med-low heat until shimmering. Add onion, carrots and 1/2 t. salt. Cook until softened and lightly browned, 7-10 minutes.
• Stir in garlic and tomato paste; cook until fragrance about 30 seconds. Stir in flour and cook until incorporated, about 60 seconds. Whisk in broth and wine, scraping up browned bits, until sauce is smooth.
• Stir in reserved lamb, worcestershire, thyme, and rosemary. Coook until it begins to thicken, about 2 minutes. Off the heat, stir in peas. Season to taste with salt and pepper. Transfer mixture to a 2 to 2.5 quart baking dish. Set aside.
• Meanwhile, cover potatoes by one inch of water. Add 1 T. salt. Bring to a boil, then reduce to a simmer. Cook until taters are tender and a fork easily slips into the center, about 10-12 minutes. Drain. Return to pan over low heat. Mash them to a smooth consistence. Stir in butter and cream. Season with salt and pepper to taste.
• Dallop potatoes over filling and smooth into an even layer, making sure they attach to the edges of the casserole dish. You shouldn't be able to see any filling. Place on a foil-lined baking sheet. Bake at 450 for about 30 minutes, until edges bubble and top is lightly browned.
• Cool for 10 minutes before serving.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.