About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Wednesday, February 6, 2013

Shepherd's Pie

Ah! What to do with those leftovers?   It was a delicious pot roast and now it gets a second life as Shepherd's Pie. I must admit I went all out on the pot roast, a 5 lb chuck, seasoned then lightly floured, browned, cooked with diced onions, carrots, celery, garlic, a can of diced tomatoes, red wine, cognac and bouquet garni, cooked in the oven slowly for a few hours.  I removed the roast, tented it with foil then reduced the sauce by half swirled in a little butter and then pureed it in the processor.  It made a fine sauce for the roast and saving all that lovely extra sauce will make the Shepherd's Pie excellent.  If you don't have the will to go to that much effort.  Here's a shorter version but it still takes two days.

Heat 2 tbls olive oil over medium high heat in a dutch oven. 
Season a 3 lb. chuck roast with salt & pepper and brown it on all sides.

Remove to a slow cooker and add:
1 sliced onion
2 carrots sliced in 1 inch pieces
2 celery ribs sliced in 1 inch pieces
2 garlic cloves
1 sprig each thyme and rosemary
1 bay leaf
2 cups hearty red wine (drinkable)
1 cup beef stock
2 tbls flour
2 tbls butter
2 cups frozen peas and carrots

Set the slow cooker on low for 6 hrs.  Remove the roast and wrap in foil. Strain the juices and skim off the fat.  I use a fat separator and leave it in the refrigerator over night.  Any accumulated fat solidifies on top and is easily removed.  Put the remaining juices in a heavy sauce pan and reduce by half.  Add 1 tbls tomato paste and correct seasoning.  Add beurre manie' of 2 tbls  softened butter and 2 tbls flour mixed together and cook  stirring constantly until thickened and the sauce coats a spoon. Season with salt and pepper.

In the mean time,  Cook 2 1/2 lbs peeled and diced Yukon potatoes in enough cold, salted water to cover until tender. While the potatoes cook, saute' 1 cup diced carrots in 1 tbls butter until just tender, 4-5 mins. Set aside 1 cup thawed frozen peas.

Drain the potatoes and return to the pan, add salt and pepper and mash.  Add 2 cups warm milk and 4 tbls butter and mix until smooth.  Allow the potatoes to cool 10 mins.  Beat 1 egg and add to the mashed potatoes.

To assemble,  heat the oven to 350 degrees, shred the roast into a casserole, add the peas and carrots, pour the thickened sauce over the meat and vegetables then "ice" with mashed potatoes.  Sprinkle with paprika. Bake for 35-40 minutes or until  bubbly and the potatoes are lightly browned on top.Turn on the broiler for a few minutes and watch carefully if you want a browned top.

No comments:

Post a Comment