BRAISED BEEF SHEP­HERD’S PIE

The Daily Observer - - FOOD -

Serves: 6 For the braised beef:

28 oz (800 g) beef chuck

¼ cup (60 mL) bal­samic vine­gar

1 clove gar­lic 2 onions, chopped Fresh or dried thyme, to taste

1 15.2-oz (450 mL) bot­tle dark beer Salt and pep­per, to taste

For the mashed pota­toes:

3 cups (750 mL) peeled and chopped pota­toes 2

cups (500 mL) peeled and chopped parsnips

2 tbsp (30 mL) but­ter

½ cup (125 mL) plain Greek yogurt

1 10-oz (284 mL) can creamed corn

1 11 1/2-oz (341 mL) can corn ker­nels Smoked pa­prika, for gar­nish Thyme (op­tional, for gar­nish)

For the braised beef:

Pre­heat the oven to 350 F (180 C).

In a large, oiled oven­proof pot with a tight-fit­ting lid, brown the beef over medium-high heat, about 5 min­utes on each side.

Re­move the meat and deglaze the pot with bal­samic vine­gar.

Add the gar­lic, onions, thyme, beer, salt and pep­per, and re­turn the meat to the pot. Cover tightly with the lid.

Braise in the oven for 3 hours or un­til you can shred the meat with a fork.

For the mashed pota­toes, and to as­sem­ble the dish:

Pre­heat the oven to 350 F (180 C).

Place the chopped pota­toes and parsnips in a large pot, cover with wa­ter, and bring to a boil. Cook un­til the veg­eta­bles are ten­der, about 20 min­utes. Drain and let cool com­pletely.

Mash the veg­eta­bles us­ing a potato masher. Add the but­ter and yogurt, and mix to com­bine. Set aside.

Spread the shred­ded braised beef over the bot­tom of a 10-by15-inch (25-by-38 cm) bak­ing pan. Com­bine the creamed corn with the corn ker­nels and spread over the beef layer. Top with a layer of potato and parsnip puree.

Sprin­kle with smoked pa­prika and bake for 30 min­utes. Gar­nish with fresh thyme.

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