Martha's Rutabaga Shepherd's Pie

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 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 or yukon gold potatoes, peeled and cut into large pieces (about 2 pounds)
• 1/2 cup milk, hot (or more)

Directions

1. 1

   Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.

2. 2

   Heat a wide, heavy-bottomed pan over medium heat until hot.

3. 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. 4

   Add onions; cook until slightly softened, about 8 minutes.

5. 5

   Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.

6. 6

   Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.

7. 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. 8

   Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.

9. 9

   Season with salt and pepper.

10. 10

    Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.

11. 11

    Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.

12. 12

    Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.

13. 13

    Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.

14. 14

    Add butter, as desired, and enough hot milk to make a creamy puree.

15. 15

    Season with salt and pepper; stir in chopped rosemary.

16. 16

    Preheat oven to 350°F

17. 17

    Remove bouquet garni; transfer stew into a deep 2-quart baking dish.

18. 18

    Top with puree; dot lightly with butter.

19. 19

    Bake 1 hour, or until top is brown and crusty.

20. 20

    Serve hot.