Pub-Style Shepherd's Pie (Cooks Illustrated)

Fall Entertaining 2010

Filling

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 medium carrots, peeled and chopped fine
• 2 pounds 85 percent lean ground beef
• Table salt and ground black pepper
• 1 tablespoon tomato paste
• 5 tablespoons unbleached all-purpose flour
• 1/4 cup heavy cream
• 1 3/4 cut low-sodium chicken broth
• 3/4 cup beeer
• 2 tablespoons soy sauce
• 2 teaspoons minced fresh thyme leaves
• 1 cup frozen peas

Topping

• 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
• Table salt
• 2 tablespoons unsalted butter, melted
• 1/3 cup heavy cream, warmed
• Ground black pepper
• 1 large egg, beated

Mise en place.

The recipe called for a mild malty beer.  ATK prefers O'Doul's nonalcoholic amber ale, but I tried to find my best bet in a large bottle at JP's Harvest.

Cook onions and carrots until soft.

Add beef, salt and pepper and cook until browned.  Add tomato paste and flour and cook until darkened.  Add cream and cook until it splatters.  Add broth, beer, soy sauce, and thyme and cook until mixture is thickened but still saucy.

Stir in peas.

Oops, I guess I neglected to remember to melt the butter and warm the cream.

Shepherd's pie covered in mashed potatoes.  I ran a fork over the top and dragged it over the surface to create ridges and painted it over with beaten egg.

Bake until the filling is bubbling and then run it under the broiled to get everything golden brown.

I thought it was a suitable enough shepherd's pie, but I would've loved a thicker, richer sauce.  Maybe I'll attempt a more traditional version next time?