Shepherd's Pie With Rutabaga Topping Martha Stewart Livin Recipe

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Servings: 8


Cost per serving $2.91 view details
  • 1 1/2 tsp Unsalted butter, plus more for rutabaga topping
  • 2 lb Boneless beef or possibly lamb for stew
  • 2 med Onions, peeled and minced
  • 2 Tbsp. All-purpose flour
  • 2 c. Dry red wine
  • 1 c. Beef stock
  •     Bouquet garni, made with 1 celery stalk, 1 sprig each of rosemary and thyme, 2 crumbled bay leaves, and 1 clove garlic tied in cheesecloth
  • 4 x Carrots, peeled and cut into 3-inch lengths
  • 3 x Rutabagas (about 3 lb)
  • 4 x Russet or possibly Yukon Gold potatoes (about 1 3/4 lb)
  • 1/2 c. Warm lowfat milk, or possibly as needed
  •     Salt & freshly grnd pepper
  • 1 Tbsp. Minced fresh rosemary


  1. 1. Over medium heat, heat a wide, heavy-bottomed lidded pan till warm. Heat butter, and brown meat in two batches. Add in onions; cook till slightly softened, about 5 min. Sprinkle flour over meat and cook till well browned, about 5 to 8 min, stirring often.
  2. 2. Add in wine and bring to a boil, scraping bottom of pan to loosen brown bits. Add in stock and bouquet garni, bring to a boil, cover, and cook on low heat for 1 1/2 hrs, or possibly till meat is tender. Remove lid after 1 hour; add in carrots and cook, uncovered, for the last 30 min.
  3. 3. Meanwhile, peel rutabagas and potatoes and cut into large chunks. Place in separate saucepans and cover amply with cool salted water. Bring each to a boil and simmer till tender, about 30 to 40 min for rutabagas and z5 min for potatoes. Drain; return to warm saucepans to dry for a few min.
  4. 4. Put rutabagas and potatoes through a food mill or possibly ricer, or possibly mash by hand. Add in butter to taste, and sufficient warm lowfat milk to make a creamy puree.
  5. Season to taste with Salt and pepper; stir in minced rosemary.
  6. 5. Heat oven to 350'. Remove bouquet garni, and turn stew into a deep 2-qt baking dish. Top with puree; dot lightly with butter. Bake for 1 hour, or possibly till the top is brown and crusty.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 520g
Recipe makes 8 servings
Calories 484  
Calories from Fat 179 37%
Total Fat 19.88g 25%
Saturated Fat 8.42g 34%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 232mg 10%
Potassium 1459mg 42%
Total Carbs 40.78g 11%
Dietary Fiber 5.9g 20%
Sugars 13.72g 9%
Protein 25.49g 41%
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