SHEPHERD’S/COTTAGE PIE WITH RUTABAGA TOPPING
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 celery stalk
- 1 sprig fresh rosemary (plus 1 Tbsp fresh chopped rosemary)
- 1 sprig fresh thyme
- 2 dried bay leaves
- 1 garlic clove
- 1 1/2 tsp unsalted butter plus more for topping
- 2 lbs boneless beef/lamb for stew
- 2 medium onions (chopped)
- 2 Tbsp all-purpose flour
- 2 Cups dry red wine
- 1 Cup beef stock
- 4 carrots (cut into 3-inch length)
- Kosher salt and freshly ground black pepper
- 3 lbs rutabagas
- 2 lb Russet or Yukon gold potatoes
- 1/2 cup hot milk or as needed
Instructions
- 1
Tie the celery, rosemary, thyme, bay leaves and garlic in a small piece of cheese cloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. Melt the butter and brown the meat in batches. DO NOT OVERCROWD the pan with meat or they will not brown properly and steam instead
- 2
Add the onion and cook until softened, about 8 minutes. Sprinkle the flour over the meat and cook until well browned, about 8 minutes, stirring often
- 3
Add the 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 and add in carrots, and cook uncovered for the last 30 minutes. Season with salt and pepper
- 4
Meanwhile, peel the rutabagas and potatoes, cut into chunks. Place in separate saucepan and cover with cold salted water. Bring to a boil, and simmer until tender, about 30-40 minutes for the rutabagas and 20 minutes for the potatoes. Drain; return to the saucepan to dry out any moisture from the vegetables for few minutes
- 5
Mash the potatoes and rutabagas with masher or food mill fitted with fine disk if you have one. Add enough butter to taste and hot milk to make a creamy puree. Season with salt and pepper. Stir in the chopped rosemary
- 6
Preheat oven to 350 F. Remove bouquet garni; transfer stew to a deep 2-quart baking dish. Top with puree and dot with butter. Bake 1 hour or until top is brown and crusty. Serve hot