Shepherd's Pie

• hidangan: SERVES 4 TO 6

Bahan-bahan

1½ pounds 93 percent lean ground beef

Salt and pepper

2 teaspoon baking soda

2½ pounds russet potatoes, peeled and cut into 1-inch chunks

4 tablespoons unsalted butter, melted

2 cup milk

1 large egg yolk

8 scallions, green parts only, sliced thin

2 teaspoons vegetable oil

l onion, chopped

4 ounces white mushrooms, trimmed and chopped

1 tablespoon tomato paste

2 garlic cloves, minced

2 tablespoons Madeira or ruby port

2 tablespoons all-purpose flour 14 cups beef broth

1 bay leaf

2 carrots, peeled and chopped

2 teaspoons Worcestershire sauce

2 sprigs fresh thyme

2 teaspoons cornstarch

Arahan

1. Toss beef with 2 tablespoons water, 1 tea- spoon salt, baking soda, and % teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes.

2. Meanwhile, place potatoes and 1 table- spoon salt in medium saucepan and add water to cover by l inch. Bring to boil over high heat, Reduce heat to medium-low and simmer until potatoes are soft and paring knife can be slipped in and out of potatoes with little resistance, 8 to 10 minutes. Drain potatoes and return them to saucepan. Return sauce- pan to low heat and cook, shaking saucepan occasionally, until any surface moisture on potatoes has evaporated, about 1 minute.

Of heat, mash potatoes or presS potatoes through ricer set over saucepan. Stir in melred butter. Whisk milk and egg yolk together in smal1 bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper. Cover and set aside.

3. Heat oil in broiler-safe 10-inch skiller over medium heat until shimmering. Add onion, mushrooms, 2 teaspoon salt, and 4 teaspoon pepper; cook, stirring occasion- ally until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes.

4. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, carrots, Worcestershire, thyme sprigs, and bay leaf; bring to boil, scraping up any browned bits.

5. Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and break- ing up meat chunks with 2 forks halfway through cooking. Stir cornstarch and 2 tea- spoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Discard thyme sprigs and bay leaf. Season with salt and pepper to taste. 6. Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over flling, making sure to cover entire surface. Smooth pota toes with back of spoon, then use tnes

of fork to make ridges Over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let

cool for 10 minutes before serving.

Nota

Cook's Illustrated