Braised Beef Cottage Pie and Turkey Shepherds Pie

I know I have done this before (read this post), but I love Shepherd's Pie. Which by the way, is the name of it as long as it is made with lamb. If you use beef, you got yourself a cottage pie. I sometimes use turkey, but can't think of a funny creative name to call it. We're getting close to Saint Patrick's day, and if you find yourself going to party, any version of this will please the crowd.

I went my parents' annual Saint Patrick's Day party on Saturday night, and brought this Braised Beef Cottage Pie. It was a wonderful blend of comfort food with a a gourmet touch. We sang and read poetry to celebrate our Irish heritage. A good time was definitely had by everyone in attendance. (A better time for those who ate the Cottage Pie I brought).


Braised Beef Cottage Pie

1.5 lb's of chuck stew meat
4 sliced carrots
1 large onion
3 tbs extra-virgin olive oil
2 tablespoons flour
2 cups dry red wine
1-1/2 cups water
1 tbs Thyme
1 1/2 cups frozen green peas
Handful of green beans
1 cup of cheddar cheese
1 pound Yukon Gold potatoes
One 1-pound celery root
Milk
Butter

Start with the braised beef. In a 5.5 quart dutch oven, heat the olive oil. Coat the meat with salt and pepper and add to the casserole. Brown using medium-high heat. Toss in the carrots and onions and cook over low heat, stirring occasionally, until softened, about 10 minutes. When the meat is done add the flour and stir in. Pour in the water and red wine, season with thyme, and add salt and pepper. Turn back up to high, and once the mixture comes to a simmer, cover it and simmer over low heat, stirring every once in a while. Cook for at least two hours. The meat is done when easily shredded with a fork.

Once you've got the beef cooking, put the potatoes and celery root in a large pot of water and bring to a boil. Cook for about 20 minutes, or until the starches are tender. Drain the potatoes and celery root, reserving about 4-8 ounces of starchy water. Return them to the pot with the water, and add butter, salt, and pepper. Start mashing, and add milk to get the creamy texture you prefer. Put aside until the meat is done.

When the meat is done, turn the oven to 350°. Take the meat out of the dutch oven, shred it, and put it at the bottom of a 9x9 casserole dish. Reduce the gravy while you layer the other vegetables in the dish. Fish the carrots and onions out of the dutch oven with a slotted spoon and add to the casserole dish,. Then add the peas and green beans. Add gravy over top of the veggies, saving some for the gravy boat. Spread the mashed potatoes and top with cheddar cheese. Bake for about 30 minutes, until the cheese is melted and slightly brown. Don't forget to let cool for about ten minutes or so before eating. The roof of your mouth will thank you.


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