BRAISED BEEF SHEPARD’S PIE
MEAT BRAISE:
2.5 lbs stew meat
2 large carrot medium diced
2 Spanish onion medium diced
4 ribs of celery medium diced
2 sprigs of thyme
2 bay leaves
1/2 cup Espresso Balsamic
1 can of Guinness
1 container of beef stock
Salt and pepper
MASHED POTATOES:
2 lbs russet potatoes peeled and large diced
1 cup of heavy cream
1 stick of butter
Salt and Pepper
BREAD CRUMB
1 cup plain panko
1 cup grated asiago cheese
1 half bunch of chopped parsley
1oz butter
DIRECTIONS:
MEAT BRAISE: Dry and season meat and then sear in a rondeau on medium high heat, until browned on all sides. Add the vegetables and continue to cook for five minutes. Deglaze the pan with the Guinness and balsamic, scraping the bottom of the rondeau with a wooden spoon to incorporate the fond that built up during the searing process. Add the time, bay leaves and just enough beef stock to almost cover the meat. Bring to a simmer and cover, cooking until the meat is tender, about 2 hours. Uncover, reduce sauce by half, and season to taste.
MASHED POTATOES: Cover potatoes with water and boil until fork tender, strain and heat up cream and butter in the same pot. Put the potatoes back into the pot and mash finish with salt and pepper to taste.
BREAD CRUMB: Melt butter and thoroughly combine with the rest of the ingredients.
ASSEMBLY: Remove thyme sprigs and bay leaves from the braising liquid. Spread mashed potatoes over the meat in the rondeau. Sprinkle breadcrumb on top of the potatoes and broil until golden brown.
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