Yummy Shepherd’s Pie, I honestly never had shepherd’s pie before but if shepherd’s pie is this good then I would have it at least once every week. I finally made it and note to self, I can cross this on my ” What to cook ” List~you know how people have like a to do list or a bucketlist~well mine is a bit different I have a ” What to cook Next that I haven’t cooked before ” List~This is one of them. When I just started out cooking I was afraid to cook some of the things I am cooking now~and when I look back at it; was sort of silly now because they are so easy to make and I was putting up this wall of concrete of I can’t cook that and I just needed to break that down like a wrecking ball hahaha~yes Miley Cyrus new single wrecking ball is good and I like it~a little reference hahaha~any now that I have conquered most of my fears in cooking and I know that I have touch on this subject before in one of my recipes~it feels liberating to be fearless in the kitchen now~yay for me!!!!! A BIG YAY FOR ME.
So from what I think shepherd’s pie is a slow cook beef stew that has mash potatoes, and that’s what it is basically in a nutshell~its super delicious~and really hearty with pearl onions and carrots~with lots of leeks and nice big pieces of beef Chuck or you can use beef stew if you want~I chose beef chuck because its more tender.
This is probably one of my Hubby’s favorite topping EVER~Mash potatoes~I mean you really can’t get better than that~adding mash potatoes on a beef stew and crisping the top under a broiler~it is stew heaven~I am betting that my hubby wont mind having this in our weekly dinner meals hahaha~He gave this dish an 8 out of 10~and believe me he is hard to please hahaha~It makes me happy that he loves it so much~I love it to as well~a perfect dish for fall or just to have for a cold night~
- 1 1/2-2 Pounds beef chuck cut into chunks
- 10 Oz pear onions
- 4 Carrots dice
- 5 Medium leeks slice( pale and white parts only)
- 1/2 Cup of all purpose flour
- Salt & pepper to taste
- 2 Tablespoons chopped garlic
- 1 1/2 Cup of Dry white wine plus more if needed
- 3 Cups of beef broth plus more if needed
- 2 Tablespoon of tomato paste
- 2 Teaspoon fresh chopped thyme
- 2 Medium turnips peeled and cut to 1/2 inch pieces ( optional)
- 3 Tablespoon unsalted butter
- Mash Potato Topping
- 2 pounds russet potatoes Peeled, dice
- 1/2 Cup heavy Cream
- 1/2 Cup milk
- 3 Tablespoon unsalted butter
- Salt & Pepper to taste
- Preheat oven to 350 Degrees. In a large pot of boiling water, blanch pearl onions for a minute and transfer to a cold water with a slotted spoon. Drain and set aside. Peel and dice Carrots, Set aside. Slice leeks and transfer to a bowl. Set aside. chopped thyme and garlic, set aside. Salt and pepper beef chuck pieces making sure to coat each meat, place in a zip lock bag with 1/2 cup of flour and toss to coat the meat making sure each meat is coated with flour evenly. Heat dutch oven to medium-high heat with 3 tablespoon of butter, once butter is sizzling brown meat and in batches till they are brown all over ( 5-8 minutes) transfer to a plate. add 1/2 of dry white wine to de-glaze the pan, add tomato paste. Once it reduce a bit add beef broth, dry white wine, chopped garlic, beef chuck, carrots, leeks, thyme and pearl onions bringing the pot to a boil, add salt and pepper ( if the stew looks a bit low add more wine and beef broth, I added about 1 cup of each) then transfer to the middle of the oven rack and braise for 2 to 2 1/2 hours till the meat is tender.
- Potato filling:
- Fill a large pot with water and bring it to a boil, add salt to water ( make sure the water taste like the sea lol) peel and dice russet potatoes add to boiling water and cook till they are tender9 20-25 minutes. in a small pot combine, heavy cream, milk and butter and bring to a simmer. Mash potatoes with a potato masher and add cream to pot in 3 addition making sure potatoes are mash and smooth. Salt and pepper.
- Place 4-6 ramekins in a baking dish, turn the oven to broil on hi, place beef stew in each ramekin leaving a few inches for the potato topping. place on the broiler and brown the tops for 5-8 minutes~till the top is brown and crispy wait 5 minutes before eating.