Burgundy Shepherd’s Pie

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  • #11320
    Dee from Tampa
    Participant

    Burgundy Shepherd’s Pie

    From “Above & Beyond Parsley… Food for the Senses”

    INGREDIENTS:

    2 pounds sirloin steak, trimmed and cut into 1-inch pieces

    1/4 cup red wine vinegar

    2-1/4 cups Burgundy

    6 tablespoons unsalted butter

    1 tablespoon vegetable oil

    1/4 cup cognac

    2 tablespoons flour

    1 teaspoon thyme

    1 teaspoon freshly ground pepper

    2 cloves garlic, minced

    1 bay leaf

    3 large carrots, peeled and sliced

    1 cup frozen pearl onions

    1/2 pound small mushrooms

    1 cup peas

    1/2 tablespoon melted butter

    1 teaspoon nutmeg

    Topping:

    2-1/2 pounds baking potatoes

    1/2 teaspoon salt

    4 tablespoons melted unsalted butter

    2 egg yolks

    1/3 cup milk

    1 teaspoon nutmeg

    TO PREPARE:

    Place steak in a shallow baking pan and top with vinegar and 1/4 cup Burgundy. Marinate for at least 2 hours at room temperature.

    Remove steak from liquid and pat dry. In a heavy pan, melt 2 tablespoons butter in oil over high heat. Add meat and saute, turning constantly, until browned on all sides (about 5 minutes). Transfer to a plate and set aside.

    Add cognac to pan and deglaze by igniting. Add 2 tablespoons butter and melt. Add flour and heat for 2 minutes, stirring constantly. Whisk in remaining Burgundy. Bring mixture to a boil and scrape pan. Add meat, thyme, pepper, garlic and bay leaf to pan and simmer over low heat for 30 minutes. Add carrots and onions and continue cooking for another 30 minutes.

    In a saute pan, melt remaining 2 tablespoons butter over medium heat. Saute mushrooms until they release their liquid and are browned (about 5 to 7 minutes). Add peas to pan.

    For topping: Clean, peel and cut potatoes into 1/2-inch slices. In a large pot, boil potatoes until tender, about 10 minutes. Mash potatoes. Beat in salt, melted butter, egg yolks and milk. Set aside.

    Transfer beef mixture to a 1-1/2 quart baking dish and remove bay leaf. Spread potato topping over meat. Drizzle melted butter over the top and dust with nutmeg. Bake in a 350 degree oven for 15 to 20 minutes. If desired, brown potatoes by running under the broiler for 2 minutes.

    SERVES: 8 – 10

    #64331
    CatRancher
    Participant

    ….I got a buzz just reading the recipe…

    #64332
    KYKAT 12 23
    Participant

    mmmmm now I am hungry!

    #64333
    Moonshadow_NZ
    Moderator

    Dee, we would call that a Cottage Pie because it contains beef, Shepherd’s Pie contains lamb or mutton. My hubby used to be a shepherd on a sheep farm with 10,000 sheep and 600 beef cattle. Yes, he had a shepherd’s crook, a pack of sheep dogs and did most of the work from horse back. It was a brilliant way of life.

    #64334
    Rubia in CA, 4/28
    Participant

    I seem to recall from my visit to New Zealand (nearly 20 years ago!) that there was something like 11 sheep for every human being?? Beautiful country!

    #64335
    Moonshadow_NZ
    Moderator

    Rubia, about 20 years ago I think it was more like 20 sheep for per person, that has since dropped to around 10 sheep per person.

    #64336
    Dee from Tampa
    Participant

    Moonshadow–that sounds wonderful–Johnny Carson–one of my idols–always used to say that if he had not become an entertainer, he would have been a shepherd!

    Interesting about calling it a Cottage Pie–love hearing about our differences…

    Tell me how the coffee cake turned out when you get a chance to bake it…

    #64337
    Instinct
    Participant

    Is there still a TDK cookbook out there??

    #64338

    Yes, Instinct. I just bumped the thread the link to the TDK cookbook is on.

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