Back to Shepherd’s Pie with Rutabaga Topping All Reviews for Shepherd’s Pie with Rutabaga Topping - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 3017_092807_shephardpie.jpg
Ingredients Ingredient Checklist 1 rib celery, coarsely chopped 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary 1 sprig fresh thyme 2 dried bay leaves 1 clove garlic 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes 2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces 2 medium onions, chopped 2 tablespoons all-purpose flour 2 cups dry red wine 1 cup homemade or store-bought low-sodium canned beef stock 4 carrots, cut crosswise into 3-inch pieces Coarse salt and freshly ground black pepper 3 rutabagas (about 3 pounds), peeled and cut into large pieces 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces 1/2 cup hot milk, or more if needed
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 3017_092807_shephardpie.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
3017_092807_shephardpie.jpg
3017_092807_shephardpie.jpg
Ingredients
Ingredients
- 1 rib celery, coarsely chopped 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary 1 sprig fresh thyme 2 dried bay leaves 1 clove garlic 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes 2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces 2 medium onions, chopped 2 tablespoons all-purpose flour 2 cups dry red wine 1 cup homemade or store-bought low-sodium canned beef stock 4 carrots, cut crosswise into 3-inch pieces Coarse salt and freshly ground black pepper 3 rutabagas (about 3 pounds), peeled and cut into large pieces 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces 1/2 cup hot milk, or more if needed
Directions
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 degrees. 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.
Reviews (5)
Add Rating & Review 22 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 2
Reviews (5)
Add Rating & Review 22 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 2
Add Rating & Review
22 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 2
22 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 2
22 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 2
5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 07/04/2008 The "watch video" link is right above the ingredients. It is on the picture of the finished dish. Martha Stewart Member Rating: Unrated 07/04/2008 I'm not sure what happened at your house, but I just waited about 15 seconds after part 1 of the video ended, and part 2 started automatically. By the way, I made this recipe using only potatoes for the topping, and it was wonderful. Martha Stewart Member Rating: Unrated 07/01/2008 what video? This is the second article I have read comments referring to a video. I don't see a video on this page. Can you please tell me where I should look for the video? Thank you. Martha Stewart Member Rating: Unrated 12/10/2007 the 2nd part of the video doesn't appear or its a bad link.....thank God that we can see Gwen Stefani .. Martha Stewart Member Rating: Unrated 11/21/2007 okay kids- when you offer a recipe with a 2-part video you really might consider some kind of link from part 1 to part 2; having to wander off now searching for the rest of the video takes so much time and/or energy that the project loses its appeal.Martha Stewart Member
Rating: Unrated 07/04/2008
The “watch video” link is right above the ingredients. It is on the picture of the finished dish.
Rating: Unrated
I’m not sure what happened at your house, but I just waited about 15 seconds after part 1 of the video ended, and part 2 started automatically. By the way, I made this recipe using only potatoes for the topping, and it was wonderful.
Rating: Unrated 07/01/2008
what video? This is the second article I have read comments referring to a video. I don’t see a video on this page. Can you please tell me where I should look for the video? Thank you.
Rating: Unrated 12/10/2007
the 2nd part of the video doesn’t appear or its a bad link…..thank God that we can see Gwen Stefani ..
Rating: Unrated 11/21/2007
okay kids- when you offer a recipe with a 2-part video you really might consider some kind of link from part 1 to part 2; having to wander off now searching for the rest of the video takes so much time and/or energy that the project loses its appeal.
All Reviews for Shepherd’s Pie with Rutabaga Topping
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shepherd’s Pie with Rutabaga Topping
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
