St Patty's Day "Shepherd's Pie"

Happy belated Saint Patrick's Day! We got back into town after a week of skiing in Colorado and my husband was craving some homemade cooking and requested Shepherds Pie for the holiday. Knowing that I was not thrilled to be cooking the day we got home, he even found me a recipe to use! How could I say no?!

 

This recipe is adapted slightly from Lightening Up Shepherd's Pie, by America's Test Kitchen.

Ingredients:

1.5 pounds 93% lean ground beef
2 tablespoons, plus 2 teaspoons water
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
2.5 pounds russet potatoes, peeled and cut into one inch pieces
2 tablespoons unsalted butter
1/2 cup skim milk
1 large egg yolk
8 scallions, green parts only, trimmed and diced
1 tablespoon tomato paste
2 teaspoons extra virgin olive oil
1 white onion, diced
4 garlic cloves, minced
2 tablespoons red cooking wine
2 tablespoons all-purpose flour
1 1/4 cups fat free, low sodium beef broth (as always I used College Inn)
2 teaspoons Worcestershire sauce
1 bay leaf
2 cups frozen mixed vegetables, thawed
2 teaspoons cornstarch

Directions:

 1)  Toss ground beef with 2 tablespoons water, baking soda, 1 teaspoon salt and 1/2 teaspoon pepper until well combined, let sit 20 minutes.

2) Place potatoes in large saucepan, add water to cover. Bring to boil, then reduce to simmer and cook 10 minutes, or until potatoes are tender.

3) Drain potatoes, return to saucepan over low heat, stirring constantly for one minute to evaporate any remaining moisture. Remove from heat and mash (we used a hand mixer, whatever you do never use a food processor or the potatoes will turn out gummy and gross).

4) Add butter to mashed potatoes. Whisk milk and egg yolk together, then add to potatoes. Stir in scallions. Cover and set aside.

5) Heat oil in broiler-safe 10 inch skillet over medium heat. Add onions and cook for 4-6 minutes, until soft. Stir in tomato paste and garlic and cook 1-2 minutes. Stir in cooking wine, scraping up any browned bits and cook until evaporated, about 1 minute.  Stir in flour and cook 1 minute. Stir in broth Worcestershire, bay leaf and mixed vegetables. Bring to a boil, reduce heat to medium low.

6) Pinch pieces of beef 2 inches in size, drop onto mixture. Cover and cook 10-12 minutes, stirring and breaking up meat chunks halfway through cooking time.

7) Combine cornstarch and remaining 2 teaspoons water in a bowl, stir into skillet. Continue to simmer, stirring constantly, until filling is slightly thickened ~30 seconds. Remove bay leaf.

8) Heat broiler. Pipe mashed potatoes to cover entire surface of mixture in skillet. Smooth with a spoon, then use a fork to make ridges, if desired.

9) Place skillet on rimmed baking sheet, broil until potatoes are golden and sauce is bubbling, about 10-12 minutes.

10) Let cool slightly, serve and enjoy!!!