Shepherds Pie From Cooks Illustrated Recipes

SHEPHERD'S PIE FROM COOK'S ILLUSTRATED

Steps:

• 1 Prep the ground beef by adding the water, salt, pepper and baking soda. Mix well. Let rest 20 minutes. 2 Place the potatoes into a pot with water to cover. Salt the water. Bring to boil, reduce to a simmer and cook for 8 to 10 minutes until tender. Drain and place pot back on the stove over low heat to evaporate excess water. Off heat, add the melted butter and mash well. 3 Beat the egg yolk and milk together and mix into the potatoes. 4.In a medium broil-proof pan, heat olive oil over medium high heat. When the oil begins to shimmer, add the onions and mushrooms. Season with salt and pepper. 5. Saute until vegetables are soft, and beginning to leave brown bits on the bottom of the pan, about 5 minutes. 6. Add the garlic and tomato paste and continue cooking until paste turns brown and covers the bottom of the pan. 7.Add the wine, scraping up bits from the bottom of the pan. Add the flour and cook briefly, about 1 to 2 minutes. 9.Add the broth, Worcestershire, thyme and bay leaf. Continue to scrape bottom of pan and then add the carrots. 10. Bring to a boil, scraping up any remaining bits on the bottom. Reduce the heat and add beef in 2-inch chunks over the sauce. 11. Bring to a gentle simmer, then cover the pan and cook for 10 to 15 minutes. About half-way through, break up the beef chunks with two forks. 12. When meat is cooked through, mix 2 tsp water with the cornstarch and stir into the pan to thicken, about 1 minute. Remove pan from heat. Preheat the broiler with a rack 5 inches from the heating element. 13. Load a gallon ziplock back with the mashed potatoes. Snip off one corner and pipe mashed potatoes over the beef mixture. Using an off-set spatula, smooth the mashed potatoes. Using a dinner fork, create ridges across the potatoes. 14. place the pan on a rimmed cooking sheet to catch any spillover and broil for 9 to 12 minutes until topping is brown and juices are bubbling. Wait 10 minutes to serve