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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cook's Illustrated. Ingredients:
2 tablespoons unsalted butter |
1 large onion, chopped fine |
2 medium carrots, peeled and chopped fine |
2 lbs ground beef |
1/2 teaspoon salt |
1/2 teaspoon pepper |
5 tablespoons flour |
1 tablespoon tomato paste |
1/4 cup heavy cream |
1 3/4 cups low sodium chicken broth |
3/4 cup beer |
2 tablespoons soy sauce |
2 teaspoons fresh thyme leaves, minced |
1 cup frozen peas |
2 1/2 lbs russet potatoes, peeled and cut into 2-inch pieces |
salt |
2 tablespoons unsalted butter, melted |
1/3 cup heavy cream, warmed |
ground black pepper |
1 large egg, beaten |
Directions:
1. Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until browned, about 12 minutes. Add flour and tomato paste and stir for 1 minute.
2. Add cream and cook for 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat for 15 to 20 minutes. Remove from heat, stir in peas, taste for salt and pepper, and transfer to broiler-safe 2-quart casserole dish.
3. Adjust oven rack to upper-middle position and heat oven to 375 degrees.
4. Bring pot of water to boil over high heat. Add large pinch of salt and potatoes. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season to taste with salt and pepper.
5. Spread potatoes evenly over filling. Brush with egg and drag fork across top to make ridges. Bake for 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
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