Shepherd's Pie
"The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and the end product is a bit heavy for modern palates. We streamlined the process by building and serving the pie in one skillet and by using lean ground beef rather than braised chunks of meat. To keep the meat tender, we treated it with baking soda, which raised the pH and kept the proteins from bonding too tightly, and we simmered the meat in the gravy rather than seared it. To replace the browned meat flavors that usually form the basis of the sauce, we sautéed the onions, mushrooms, and tomato paste in the skillet until quite dark, and then we deglazed the pan with fortified wine...."
INGREDIENTS
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Don’t use ground beef that’s fattier than 93 percent or the dish will be greasy.
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Ingredients
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1 1/2pounds 93 percent lean ground beef
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2tablespoons plus 2 teaspoons water
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Salt and pepper
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1/2teaspoon baking soda
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2 1/2pounds russet potatoes, peeled and cut into 1-inch chunks
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4tablespoons unsalted butter, melted
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1/2cup milk
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1 large egg yolk
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8 scallions, green parts only, sliced thin
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2teaspoons vegetable oil
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1 onion, chopped
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4ounces white mushrooms, trimmed and chopped
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1tablespoon tomato paste
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2 garlic cloves, minced
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2tablespoons Madeira or ruby port
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2tablespoons all-purpose flour
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1 1/4cups beef broth
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2teaspoons Worcestershire sauce
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2sprigs fresh thyme
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1 bay leaf
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2 carrots, peeled and chopped
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2teaspoons cornstarch
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