- 4
Ingredients
- 1-1/2 1-1/2 93%-lean lbs 93%-lean ground beef
- 1-1/2 1-1/2 93%-lean lbs 93%-lean ground beef
- 1-1/2 1-1/2 93%-lean lbs 93%-lean ground beef
- 2 2 2 tablespoons + 2 teaspoons water
- 2 2 2 tablespoons + 2 teaspoons water
- 2 2 2 tablespoons + 2 teaspoons water
- Salt and pepper
- Salt and pepper
- Salt and pepper
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon baking soda
- 2-1/2 2-1/2 2-1/2 lbs russet potatoes
- 2-1/2 2-1/2 2-1/2 lbs russet potatoes
- 2-1/2 2-1/2 2-1/2 lbs russet potatoes
- 4 4 4 tablespoons butter
- 4 4 4 tablespoons butter
- 4 4 4 tablespoons butter
- 1/2 1/2 1/2 cup milk
- 1/2 1/2 1/2 cup milk
- 1/2 1/2 1/2 cup milk
- 1 1 1 large egg yolk
- 1 1 1 large egg yolk
- 1 1 1 large egg yolk
- 8 8 8 scallions (green parts only)
- 8 8 8 scallions (green parts only)
- 8 8 8 scallions (green parts only)
- 2 2 2 teaspoons vegetable oil
- 2 2 2 teaspoons vegetable oil
- 2 2 2 teaspoons vegetable oil
- 1 1 1 onion
- 1 1 1 onion
- 1 1 1 onion
- 4-oz 4-oz white mushrooms
- 4-oz 4-oz white mushrooms
- 4-oz 4-oz white mushrooms
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon tomato paste
- 2 2 2 garlic cloves, pressed
- 2 2 2 garlic cloves, pressed
- 2 2 2 garlic cloves, pressed
- 2 2 2 tablespoons Madeira or ruby port
- 2 2 2 tablespoons Madeira or ruby port
- 2 2 2 tablespoons Madeira or ruby port
- 2 2 2 tablespoons all-purpose flour
- 2 2 2 tablespoons all-purpose flour
- 2 2 2 tablespoons all-purpose flour
- 1-1/4 1-1/4 1-1/4 cups beef broth
- 1-1/4 1-1/4 1-1/4 cups beef broth
- 1-1/4 1-1/4 1-1/4 cups beef broth
- 2 2 2 teaspoons Worcestershire sauce
- 2 2 2 teaspoons Worcestershire sauce
- 2 2 2 teaspoons Worcestershire sauce
- 2 2 2 sprigs fresh thyme
- 2 2 2 sprigs fresh thyme
- 2 2 2 sprigs fresh thyme
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 2 2 2 carrots
- 2 2 2 carrots
- 2 2 2 carrots
- 2 2 2 teaspoons cornstarch
- 2 2 2 teaspoons cornstarch
- 2 2 2 teaspoons cornstarch
Preparation
Step 1
In a medium bowl, combine the beef, 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda. Allow to stand at room temperature for 20 minutes.
In the mean time, Peel your potatoes and cut into approximately 1″ cubes. Put potatoes in a medium saucepan, adding just enough water to cover, then add 1 tablespoon salt. Set over high burner, cover, and bring up to a boil. Reduce to medium-low, and continue simmering for 10 to 12 minutes. The potatoes will be done when a paring knife doesn’t meet any resistance. Empty potatoes into a strainer and then return them to the same saucepan for about 1 minute until all the surface moister has dried. Remove potatoes from heat and stir in butter.
In a small bowl, mix together your milk, egg yolk, then mix into the potatoes. Thinly slice the green parts of 8 scallions, add to potatoes and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Cover saucepan and set aside.
Chop the onion and mushrooms. Peel your garlic cloves. Peel and chop your carrot (to be used in Step 6)
Using a 10″-skillet that is safe to eventually put into the oven, pre-heat vegetable oil over medium burner until it’s shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute for 5 to 6 minutes. Add tomato paste and press garlic directly into the skillet; continue to cook for 2 more minutes. Add Madeira or Port and continue cooking for 1 minute. Mix in flour and continue cooking for 1 minute.
Add 1-1/4 cups beef broth, 2 teaspoons Worcestershire sauce, 2 sprigs fresh thyme, 1 bay leaf, and 2 chopped carrots. When it comes up to a boil, reduce the burner to medium-low and add ground beef in 2″ chunks. Cover the skillet and cook for 12 minutes until the beef is cooked through, using 2 forks to break up the meat half-way through cooking.
Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.
Set an oven rack to be 5″ from the broiler, and preheat while assembling the pie. Put mashed potatoes in a large Zip-lock bag and cut of a 1″ opening in one corner, then pipe the potatoes into an even layer over the filling. Use the back of a spoon to smooth out the potatoes, ensuring that all the meat is covered. Finally use the tines of a fork to make ridges over the entire surface, in whatever pattern you like.
Line a rimmed baking sheet with aluminum foil, put pie on-top and broil for 10 to 15 minutes until the potatoes are golden brown, rotating the pie half way through broiling to ensure even browning. Allow to cool for 5 to 10 minutes before serving.