Meat and Poultry:
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 sauté, 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 sauté pan, melt remaining 2 tablespoons butter over medium
heat. Sauté 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
Copyright 1992 The Junior League of Kansas City,
Missouri, Inc. All rights reserved.
To purchase copies of Above &
Beyond Parsley, call the Junior League of Kansas City, Missouri
at (816) 444-2112 from 8:30am-4:30pm M-F Central time.
The Junior League of Kansas City, Missouri, Inc. is an
organization of women committed to promoting voluntarism, developing the
potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of Above &
Beyond Parsley, are returned to the community.
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