Also this issue: Crowd Pleaser The Plough & the Stars’ Don Coleman on teamwork and 225-gallon soups. -Deborah Bolling

July 24-30, 2003

food

Shepherd's Pie Recipe

by The Plough & the Stars and Recipe by Sous Chef Don Coleman

Ingredients:

1 teaspoon chopped thyme

1 teaspoon chopped rosemary

1 carrot, diced

1 onion, diced

1 stalk celery, diced

1/2 cup sweet green peas (fresh or frozen)

2 cloves minced garlic

1 cup red wine

2 1/2 pounds ground beef

2 cups beef stock

3 teaspoons tomato paste

1/2 pound Idaho potatoes (3 or 4 large potatoes)

4 tablespoons salted butter, diced at room temperature

2 cups milk

Salt and pepper, to taste

Preparation:

To prepare the filling, brown ground beef seasoned with salt and pepper in a heavy-bottomed saucepan on high heat. Scoop off excess fat after browning. Add carrots, onions, celery and peas, and cook down until onions are opaque. Add tomato paste and cook for 2 to 3 minutes. Add red wine; reduce for approximately 7 minutes (ensuring sweetness), then add beef stock and herbs. Cover and cook in 450-degree oven for 1 1/2 hours.

To prepare topping, peel potatoes and place in pot of rapidly boiling salted water. When potatoes are fork-tender, remove from pot and wait until steam stops escaping. Begin mashing, using either a blender or a potato masher. Add diced butter and milk, and mix until creamy. Add salt and pepper to taste. When potatoes are a creamy consistency, add to top of shepherd's pie filling. Put under a 400-degree broiler until light brown. Serves 4.

Tip from the chef:

To prevent the mashed potatoes from becoming gooey and glutinous, make sure you add enough butter and milk. If you skimp on either of these ingredients, the starch in the potatoes will overtake the dish.