Beef Stew Shepherd’s Pie

BEEF STEW SHEPHERD’S PIE

What You’ll Need

• 2 lbs stew meat or beef chuck cut into 1/2 inch-3/4 inch pieces
• 6 Tbsp all-purpose flour
• 4 Tbsp extra virgin olive oil
• 1 large onion, chopped
• 4 ribs celery, sliced
• 6 carrots, slice (I love the Organic red, yellow and orange carrots from Trader Joe’s)
• 6-8 cloves garlic, minced
• 1 c. high-quality red wine
• 1 1/2 cups beef stock
• 2 Tbsp Worcestershire sauce
• 1 Tbsp balsamic vinegar
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 1/2 cups frozen green peas
• 2 pounds gold Yukon potatoes, peeled and cut into 3/4 inch cubes
• 4 Tbsp butter
• 1/4-1/3 cup half and half
• Garlic salt to taste (my new favorite is in the grinder from Trader Joe’s)
• Chopped chives (for garnish)

What To Do:

1. Place chuck roast pieces or stew meat pieces in a medium bowl. Sprinkle with 3 tablespoons of the flour and toss to coat each piece.

2. Heat olive oil in a large non-stick or iron skillet. Brown meat in batches. Do not overcrowd skillet and add oil as needed. Remove from skillet and set aside.

3. Add onion, celery, carrots and garlic to skillet and saute for six or seven minutes. Add three tablespoons of flour, mix well, and cook for two to three more minutes. Deglaze skillet with wine and cook for 2 to 3 minutes. Add beef stock, Worcestershire sauce, vinegar, bay leaves, thyme, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Return beef to skillet and stir to combine.

4. Bring to boil, reduce heat, cover skillet, and simmer for 30 to 40 minutes, or until vegetables and meat are tender. Add frozen peas and mix to combine. Adjust salt and pepper to taste and remove from heat.

5. While stew is cooking, place potatoes in a medium large pot and cover with cold water. Add two tablespoons salt to water and bring to a boil. Reduce heat, cover pot, and cook for 15 to 20 minutes or until a knife pierces potato with no resistance.

6. Drain potatoes in a colander. Mash potatoes with a potato masher or push them through a ricer. Add butter, garlic salt to taste and 1/4 teaspoon pepper. Stir until butter is melted. Add half and half and stir to combine.

7. Preheat oven to 400 degrees.

8. Transfer beef filling to a casserole dish or finish the pie in the skillet as long as it is oven safe. For a rustic look, spread potatoes evenly over beef mixture with a icing spatula or large knife. If you want a more refined look, pipe the potatoes with a pastry bag.

9. Bake the pie for 30 to 40 minutes until bubbling and potato topping is slightly browning. Garnish with chives and serve immediately.

Source of Recipe and Photo: SouthernBoyRecipes.com