NON-TRADITIONAL SHEPHERD'S PIE

NON-TRADITIONAL SHEPHERD'S PIE image

Categories Beef Mushroom Potato Bake Thanksgiving Dinner

Yield 8 Servings

Number Of Ingredients 14

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Ingredients

Fillling
2 pounds beef, any style cut
3 onions (white or vidalia), chopped
1 cup cabernet sauvignon
2 12 oz cans of beef broth
1 tablespoon of oregano
1 16 oz package of sliced portabelllo mushrooms
1 cup of flour
Topping
2-1/2 pounds of russet potatoes
1/4 stick of butter (or more if you'd like)
3 garlic cloves, minced
3/4 or a cup whole milk (but cream works better)
1-1/2 cups grated cheese (peppercorn romano or parmesan)

Steps:

This recipe makes 8 servings, if you're cooking for a larger group, do not use a deep commercial tray only use a medium size. Cube beef into 1.5" pieces. Sprinkle kosher salt and pepper over, and mix thoroughly. Dust with flour (shaking in a ziploc bag works great) All of these following ingredients are going in the same wok. Pour some cooking oil in a large wok and sear the meat. Remove and set aside in a bowl. Add onions and some oil. Cook on medium heat for 10 min and cover, but stir regularly. Pour in wine, beef broth, oregano and seared beef. Simmer this for an hour. Remove the cover and simmer for another 45 min. At this point most of the accumulated liquid should be gone (turn the heat up during the 45 min if not). Stir constantly to prevent from burning. Add the sliced mushrooms 10 min before the liquid evaporates. And try to remember, this is just a labor of the love of cooking. Pour/spoon everything from the wok into a 13x9x3 baking dish. Spread it out evenly. I recommend you let this refrigerate overnight, but you don't have to. The topping can be prepared during the simmering of the beef, if you decide to not let the beef refrigerate. Preheat to 375 Boil the potatoes in a large pot until tender. Melt the butter and the add garlic and saute in a small skillet for a minute (don't burn it). Drain the potatoes and return them to the pot, keep the heat on and the excess moisture will evaporate quickly. Add the milk, cheese, butter and garlic to the potatoes and mash thoroughly. Gently spoon the potatoes even on top of the beef on the pan (if you opted not to refrigerate, you'll have to spoon carefully). We're trying to make a layer of potatoes over the beef. Use the spoon or a spatula to spread it evenly (don't push down too hard). Bake in the oven for 45 min (the potatoes should be golden brown). Please remember it's going to be extremely hot and if you burn your taste buds off in the first bite you won't be able to taste the rest.