Shepherd’s Pie

Ingredients

• 1½ pounds 93 percent lean ground beef
• Salt and pepper
• ½ teaspoon baking soda
• 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, melted
• ½ cup milk
• 1 large egg yolk
• 8 scallions, green parts only, sliced thin
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 4 ounces white mushrooms, trimmed and chopped
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 2 tablespoons Madeira or ruby port
• 2 tablespoons all-purpose flour
• 1¼ cups beef broth
• 2 carrots, peeled and chopped
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 teaspoons cornstarch

Instructions

1. 1Combine the ground beef, two tablespoons of water, one teaspoon of salt, the baking soda, and a quarter teaspoon of pepper in a bowl. Mix thoroughly and set aside for 20 minutes.
2. 2Place the potato chunks and one tablespoon of salt in a medium saucepan. Add enough water to cover the potatoes by one inch, then bring to a boil over high heat.
3. 3Reduce the heat to medium-low and simmer for 8 to 10 minutes, or until the potatoes are completely tender when pierced with a knife.
4. 4Drain the water from the potatoes and return them to the saucepan.
5. 5Place the saucepan back over low heat for about one minute. Shake the pan occasionally to evaporate any remaining surface moisture from the potatoes.
6. 6Remove the pan from the heat and mash the potatoes until smooth. Stir in the melted butter. Whisk the milk and egg yolk together in a small bowl, then fold this mixture into the mashed potatoes.
7. 7Stir the sliced scallion greens into the potato mixture. Season with salt and pepper to taste, then cover the pan and set it aside.
8. 8Heat the vegetable oil in a broiler-safe 10-inch skillet over medium heat until it begins to shimmer.
9. 9Add the chopped onion, mushrooms, a half teaspoon of salt, and a quarter teaspoon of pepper to the skillet. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables soften and dark browned bits form on the bottom of the pan.
10. 10Stir in the tomato paste and minced garlic. Cook for about two minutes until the bottom of the skillet turns dark brown.
11. 11Pour in the Madeira and scrape up any browned bits from the bottom of the pan. Cook for about one minute until the liquid evaporates, then stir in the flour and cook for one more minute.
12. 12Pour in the beef broth, then add the chopped carrots, Worcestershire sauce, thyme sprigs, and bay leaf. Bring the mixture to a boil while scraping the bottom of the skillet.
13. 13Lower the heat to medium-low. Drop the seasoned beef into the broth in two-inch chunks and bring the liquid to a gentle simmer.
14. 14Cover the skillet and cook for 10 to 12 minutes until the beef is fully cooked. Halfway through the cooking time, stir the mixture and break the meat chunks apart using two forks.
15. 15Mix the cornstarch with two teaspoons of water in a small bowl. Stir this slurry into the beef filling and simmer for 30 seconds to thicken. Remove and discard the thyme sprigs and bay leaf.
16. 16Taste the filling and adjust the seasoning with additional salt and pepper if needed.
17. 17Position an oven rack five inches below the broiler element and preheat the broiler. Transfer the mashed potatoes to a large zip-top bag and cut off one corner to make a one-inch opening.
18. 18Pipe the mashed potatoes in an even layer over the beef filling, ensuring the entire surface is covered. Smooth the top with the back of a spoon, then drag the tines of a fork across the potatoes to create textured ridges.
19. 19Set the skillet on a rimmed baking sheet and broil for 10 to 15 minutes. Watch closely until the potato ridges turn golden brown and the filling bubbles around the edges. Let the pie cool for 10 minutes before serving.

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