Shepherd's pie with rutabaga topping-martha s Recipe

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Shepherd's pie with rutabaga topping-martha s

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Categories:	Entrees, Soups & Stews, Tarts & Pies, Toppings	Rating:	0
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Ingredients:

Procedures:

1	Over medium heat, heat a wide, heavy-bottomed lidded pan until hot.
2	Melt butter, and brown meat in two batches.
3	Add onions; cook until slightly softened, about 5 minutes.
4	Sprinkle flour over meat and cook until well browned, about 5 to 8 minutes, stirring often.
5	Add wine and bring to a boil, scraping bottom of pan to loosen brown bits.
6	Add stock and bouquet garni, bring to a boil, cover, and cook on low heat for 1 ?hours, or until meat is tender.
7	Remove lid after 1 hour; add carrots and cook, uncovered, for the last 30 minutes.
8	Meanwhile, peel rutabagas and potatoes and cut into large chunks.
9	Place in separate saucepans and cover amply with cold salted water.
10	Bring each to a boil and simmer until tender, about 30 to 40 minutes for rutabagas and z5 minutes for potatoes.
11	Drain; return to hot saucepans to dry for a few minutes.
12	Put rutabagas and potatoes through a food mill or ricer, or mash by hand.
13	Add butter to taste, and enough hot milk to make a creamy puree.
14	Season to taste with salt and pepper; stir in chopped rosemary.
15	Heat oven to 350".
16	Remove bouquet garni, and turn stew into a deep 2-quart baking dish.
17	Top with puree; dot lightly with butter.
18	Bake for 1 hour, or until the top is brown and crusty.
19	martha stewart living/feb.
20	& march/94 scanned & fixed by di and gary