Beef Shepherd's Pie with Garlic Mashed Potato Crust PRINT
- YIELD: 6 servings
|¼||tsp. freshly ground black pepper, divided|
|2½||lbs. beef stew meat, cubed|
|2||tbsp. olive oil|
|1||medium onion, chopped|
|2||ribs celery, chopped|
|1||tsp. dried thyme|
|4||cups beef or chicken broth|
|2½||lbs. potatoes, cut into 1-inch cubes|
|⅓||cup heavy cream|
|½||tsp. freshly ground pepper|
Preheat the oven to 350.
In a bag, combine flour, 1 teaspoon salt, and 1/4 tsp pepper and dredge beef in the coating, shaking off excess. In a heavy pot, heat the oil over medium-high heat. Add the beef a few pieces at a time, browning it well on all sides. Remove to a plate.
To the same pot, add the onion, carrots and celery and saute until tender, about 3 minutes. Add the bay leaf and dried thyme and saute, stirring, for another minute.
Return the meat to the pot. Add the broth and simmer uncovered for 1 hour until beef is tender. Place beef in a casserole.
Meanwhile, prepare the potatoes.
Place the potatoes, garlic, and salt into a 3-quart saucepan with water to cover. Simmer the potatoes for 15 to 20 minutes, until they are tender. Drain the potatoes and garlic and shake them over the heat to remove excess moisture. Add the butter to the potatoes and mash well. Add the heavy cream and pepper, stirring to blend.
Spread the potatoes over the beef and bake for 30 minutes, until potatoes are golden brown.