Martha'S Rutabaga Shepherd'S Pie Recipe

Name: Martha'S Rutabaga Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 celery rib, coarsely chopped; 1 sprig fresh rosemary, plus; 1 tablespoon chopped fresh rosemary; 1 sprig fresh thyme; 2 dried bay leaves; 1 garlic clove; 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes; 2 lbs boneless beef chuck, cut into 1-inch pieces or 2 lbs leg of lamb, for stew cut into 1-inch pieces; 2 medium onions, chopped; 2 tablespoons all-purpose flour; 2 cups dry red wine; 1 cup low sodium beef broth; 4 carrots, cut crosswise into 3-inch pieces; coarse salt & freshly ground black pepper; 3 rutabagas, peeled and cut into large pieces (about 3 pounds); 4 russet potatoes (about 2 pounds) or 4 yukon gold potatoes, peeled and cut into large pieces (about 2 pounds); 1/2 cup milk, hot (or more)

Servings: persons

1 celery rib, coarsely chopped
1 sprig fresh rosemary, plus
1 tablespoon chopped fresh rosemary
1 sprig fresh thyme
2 dried bay leaves
1 garlic clove
1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
2 lbs boneless beef chuck, cut into 1-inch pieces or 2 lbs leg of lamb, for stew cut into 1-inch pieces
2 medium onions, chopped
2 tablespoons all-purpose flour
2 cups dry red wine
1 cup low sodium beef broth
4 carrots, cut crosswise into 3-inch pieces
coarse salt & freshly ground black pepper
3 rutabagas, peeled and cut into large pieces (about 3 pounds)
4 russet potatoes (about 2 pounds) or 4 yukon gold potatoes, peeled and cut into large pieces (about 2 pounds)
1/2 cup milk, hot (or more)

1
Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.
2
Heat a wide, heavy-bottomed pan over medium heat until hot.
3
Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside.
4
Add onions; cook until slightly softened, about 8 minutes.
5
Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
6
Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.
7
Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours.
8
Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.
9
Season with salt and pepper.
10
Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.
11
Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.
12
Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
13
Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.
14
Add butter, as desired, and enough hot milk to make a creamy puree.
15
Season with salt and pepper; stir in chopped rosemary.
16
Preheat oven to 350u00b0F
17
Remove bouquet garni; transfer stew into a deep 2-quart baking dish.
18
Top with puree; dot lightly with butter.
19
Bake 1 hour, or until top is brown and crusty.
20
Serve hot.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 celery rib, coarsely chopped, 1 sprig fresh rosemary, plus, 1 tablespoon chopped fresh rosemary, 1 sprig fresh thyme, and more.

Yes, Martha'S Rutabaga Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Martha'S Rutabaga Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions