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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Comfort Classics Cottage Pie
 Categories: Beef, Potatoes, Dairy, Vegetables, Mushrooms
      Yield: 5 Servings
 
  1 1/2 lb 93% lean ground beef (ground
           - round) *
      2 tb + 2 ts water
           Salt & pepper
    1/2 ts Baking soda
  2 1/2 lb Russet potatoes; peeled,
           - in 1" chunks
      4 tb Unsalted butter; melted
    1/2 c  Whole milk
      1 lg Egg yolk
      8    Scallions; green only, thin
           - sliced
      2 ts Oil
      1 lg Onion; peeled, chopped
      4 oz White mushrooms; trimmed,
           - chopped
      1 tb Tomato paste
      2 cl Garlic; minced
      2 tb Madeira or ruby port
      2 tb All-purpose flour
  1 1/4 c  Beef broth
      2 ts Worcestershire sauce
      2    Sprigs fresh thyme
      1    Bay leaf
      2    Carrots; peeled, chopped
      2 ts Cornstarch
 
  * Don't use ground beef that's fattier than 93% or the
  dish will be greasy. (Drain the grease, doofus - UDD)
  
  Toss beef with 2 tablespoons water, 1 teaspoon salt,
  1/4 teaspoon pepper, and baking soda in bowl until
  thoroughly combined. Set aside for 20 minutes.
  
  Meanwhile, place potatoes in medium saucepan; add water
  to just cover and 1 tablespoon salt. Bring to boil over
  high heat. Reduce heat to medium-low and simmer until
  potatoes are soft and tip of paring knife inserted into
  potato meets no resistance, 8 to 10 minutes. Drain
  potatoes and return to saucepan. Return saucepan to low
  heat and cook, shaking pot occasionally, until any
  surface moisture on potatoes has evaporated, about 1
  minute. Remove pan from heat and mash potatoes well.
  Stir in melted butter. Whisk together milk and egg yolk
  in small bowl, then stir into potatoes. Stir in scallion
  greens and season with salt and pepper to taste. Cover
  and set aside.
  
  Heat oil in broiler-safe 10" skillet over medium heat
  until shimmering. Add onion, mushrooms, 1/2 teaspoon
  salt, and 1/4 teaspoon pepper; cook, stir occasionally,
  until vegetables are just starting to soften and dark
  bits form on bottom of skillet, 4 to 6 minutes. Stir
  in tomato paste and garlic; cook until bottom of skillet
  is dark brown, about 2 minutes. Add Madeira and cook,
  scraping up any browned bits, until evaporated, about 1
  minute. Stir in flour and cook for 1 minute. Add broth,
  Worcestershire, thyme, bay leaf, and carrots; bring to
  boil, scraping up any browned bits.
  
  Reduce heat to medium-low, add beef in 2" chunks to
  broth, and bring to gentle simmer. Cover and cook until
  beef is cooked through, 10 to 12 minutes, stirring and
  breaking up meat chunks with 2 forks halfway through.
  Stir cornstarch and remaining 2 teaspoons water together
  in bowl. Stir cornstarch mixture into filling and
  continue to simmer for 30 seconds. Remove thyme and bay
  leaf. Season with salt and pepper to taste.
  
  Adjust oven rack 5" from broiler element and heat
  broiler. Place mashed potatoes in large zipper-lock bag
  and snip off 1 corner to create 1" opening.
  
  Pipe potatoes in even layer over filling, making sure
  to cover entire surface. Smooth potatoes with back of
  spoon, then use tines of fork to make ridges over
  surface. Place skillet on rimmed baking sheet and broil
  until potatoes are golden brown and crusty and filling
  is bubbly, 10 to 15 minutes. Let cool for 10 minutes
  before serving.
  
  COTTAGE PIE MAKEOVER: Between trimming, searing, and
  braising chunks of stew meat and then mashing and piping
  the potato topping, traditional cottage pie is an all-
  afternoon project. Plus, it's hefty fare. Here's how
  we freshened up the concept and got dinner on the table
  in about an hour.
  
  SWAP GROUND BEEF FOR STEW MEAT: Ground meat cooks in
  less than half the time required by bigger chunks and
  needs no butchering.
  
  SERVES 4 TO 6
  
  RECIPE FROM: https://www.americastestkitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I am a cocktail evangelist.
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