Ingredients
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Topping
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If you’re having friends over on a weeknight, make this—hell, make it for them on a weekend, especially a rainy one. This is pure comfort; don’t be put off by the weight of the pan as you put it in the oven; it’s meant to be hearty. You can make the filling and boil the veggies for the topping ahead of time, which is a bonus. It also freezes fairly well, so it’s a great dish for work lunches or to deliver to a friend who’s just had a baby. It’s also easy to halve. Serve with salad, red wine, and country bread. Potatoes
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2 lb (900 g) Rutabaga
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½ cup (125 ml) Butter
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2 Egg
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Salt
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Filling
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¼ cup (60 ml) Olive Oil
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1 Onion
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2 Celery
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2 Carrots
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3 Garlic
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2 lb (900 g) lean ground Beef
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1 tbsp chopped fresh Rosemary
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1 tbsp Worcestershire Sauce
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2 tsp grainy Dijon Mustard
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1 tsp ground Black Pepper
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½ cup (125 mL) all-purpose Flour
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1½ cups (375 ml) dry red wine
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2½ cups (625 ml) Beef Broth
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Salt
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2 cups (500 ml) Frozen Peas
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½ cup (125 mL) chopped fresh Parsley
Directions
If you’re having friends over on a weeknight, make this—hell, make it for them on a weekend, especially a rainy one. This is pure comfort; don’t be put off by the weight of the pan as you put it in the oven; it’s meant to be hearty. You can make the filling and boil the veggies for the topping ahead of time, which is a bonus. It also freezes fairly well, so it’s a great dish for work lunches or to deliver to a friend who’s just had a baby. It’s also easy to halve. Serve with salad, red wine, and country bread.
Steps
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1
Done
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (3.5 L) baking dish. |
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2
Done
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In a large pot of salted water on high heat, bring cubed potatoes and rutabaga to a boil. Reduce heat to medium-high and continue to cook for about 25 minutes. |
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3
Done
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Meanwhile, begin to make filling: In a large pan on medium-high, heat olive oil. Add onions, celery, and carrots, and sauté for 2 to 3 minutes, until veggies have brightened. Add garlic and cook for another minute Add ground beef, breaking into pieces with hands as you drop into pan. Stir, cooking until meat has browned. Stir in rosemary, Worcestershire sauce, mustard, and pepper. Stir in flour until absorbed. Add wine, scraping bottom of pan with spoon, and cook another minute or 2. |
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4
Done
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Add stock and simmer until sauce has thickened and reduced just slightly. Taste and adjust seasonings as needed. Stir in peas and parsley. Remove from heat. Pour meat mixture into prepared baking dish. |
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5
Done
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Drain potatoes and turnips once cooked—they should pierce easily with a knife. Return to pot and mash, or process in a food mill. Add butter, stir to combine, then add eggs. Stir quickly. Taste and adjust seasonings to taste. |
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6
Done
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Dollop potato mixture over meat. Spread to coat evenly, ensuring potato mix reaches edges as much as possible. Drag fork tines over topping. |
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7
Done
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Bake for about 25 minutes, until topping is golden and meat bubbles around sides. Let rest for 10 to 15 minutes before serving. |
