Shepherd’s Pie

As seen as on Chef Alli’s Farm Fresh Kitchen, Thursday, January 2, 2014, WIBW 13 News This Morning News Segment, Sponsored by Kansas Farm Bureau.


1 recipe beef stew (recipe below)
1 batch mashed potatoes (recipe below)
Your favorite 12 inch cast iron skillet
Melted butter, for crisping potatoes
Freshly minced parsley, for garnish

Beef Stew
3 Tbs. olive oil
1 Tbs. butter
2 lbs. beef stew meat
1 medium onion, diced
½ tsp. paprika
4 garlic cloves, minced
3 Tbs. tomato paste
1 Tbs. Worcestershire sauce
12-16 oz. bottle beer
4 -6 cups beef broth
2 tsp. sugar
Kosher salt and freshly ground black pepper, to taste
4 new potatoes, cubed
4 carrots, sliced
2 Tbs. flour
In large stock pot or Dutch oven, heat oil and butter over medium high heat ; when oil is shimmering, add beef and brown on all sides.  (Take care not to crowd beef in pan so that it sears nicely.)  Remove beef from pan and keep warm.
Add onions and paprika to pot, reducing heat to medium; cook onions until softened, then add garlic and cook an additional minute.  Stir in tomato paste and Worcestershire and cook, stirring often, until tomato paste is nicely browned, adding beer as needed to keep mixture from sticking to the bottom of pan.  Pour in remaining beer, 4 cups broth, and sugar; season to taste with salt and pepper.  Return meat to pot and cover; simmer over low heat for approx. 2 hours, or until meat is tender, adding more broth as needed if liquid level gets too low.
Add potatoes and carrots to the pot and continue simmer for an additional 30 minutes or until vegetables and meat are fork-tender.  To thicken stew, remove 1 cup cooking liquid and add four; whisk until smooth.  Pour flour mixture into the pot and simmer for additional 10 minutes, until stew thickens nicely.  Dish up and serve with warm, crusty bread.
Mashed Potatoes
6-8 large russet potatoes, peeled, cubed and cooked until very tender, drained
2 eggs, beaten
1-2 tsp. freshly grated horseradish
Milk, as needed
Salt and white pepper, to taste
Mash hot potatoes; add eggs and horseradish, and milk, a small amount at a time, until potatoes reach desired consistency.  Season to taste with salt and pepper.
To create Shepherd’s Pie, place prepared beef stew into your favorite cast iron skillet or deep casserole dish, leaving about and inch of head space.  Top warm beef stew with prepared mashed potatoes, then brush with melted butter and sprinkle with parsley.  Bake, uncovered, in 350 degree oven for approx. 25-30 minutes, or until hot throughout and top of pie is golden and crusty.  Serve at once!
Now You’re Cookin’,
Chef Alli

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