Subj : 12/5 Nat Comfort Food - 3 To : All From : Dave Drum Date : Wed Dec 04 2024 03:03 pm MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Irish Comfort Classics Cottage Pie Categories: Beef, Potatoes, Dairy, Vegetables, Mushrooms Yield: 5 Servings 1 1/2 lb 93% lean ground beef (ground - round) * 2 tb + 2 ts water Salt & pepper 1/2 ts Baking soda 2 1/2 lb Russet potatoes; peeled, - in 1" chunks 4 tb Unsalted butter; melted 1/2 c Whole milk 1 lg Egg yolk 8 Scallions; green only, thin - sliced 2 ts Oil 1 lg Onion; peeled, chopped 4 oz White mushrooms; trimmed, - chopped 1 tb Tomato paste 2 cl Garlic; minced 2 tb Madeira or ruby port 2 tb All-purpose flour 1 1/4 c Beef broth 2 ts Worcestershire sauce 2 Sprigs fresh thyme 1 Bay leaf 2 Carrots; peeled, chopped 2 ts Cornstarch * Don't use ground beef that's fattier than 93% or the dish will be greasy. (Drain the grease, doofus - UDD) Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes. Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper to taste. Cover and set aside. Heat oil in broiler-safe 10" skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stir occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in 2" chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste. Adjust oven rack 5" from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1" opening. Pipe potatoes in even layer over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving. COTTAGE PIE MAKEOVER: Between trimming, searing, and braising chunks of stew meat and then mashing and piping the potato topping, traditional cottage pie is an all- afternoon project. Plus, it's hefty fare. Here's how we freshened up the concept and got dinner on the table in about an hour. SWAP GROUND BEEF FOR STEW MEAT: Ground meat cooks in less than half the time required by bigger chunks and needs no butchering. SERVES 4 TO 6 RECIPE FROM: https://www.americastestkitchen.com Uncle Dirty Dave's Archives MMMMM .... I am a cocktail evangelist. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .