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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Irish Comfort Classics Cottage Pie   
    Categories: Beef, Potatoes, Dairy, Vegetables, Mushrooms   
         Yield: 5 Servings   
       
     1 1/2 lb 93% lean ground beef (ground   
              - round) *   
         2 tb + 2 ts water   
              Salt & pepper   
       1/2 ts Baking soda   
     2 1/2 lb Russet potatoes; peeled,   
              - in 1" chunks   
         4 tb Unsalted butter; melted   
       1/2 c  Whole milk   
         1 lg Egg yolk   
         8    Scallions; green only, thin   
              - sliced   
         2 ts Oil   
         1 lg Onion; peeled, chopped   
         4 oz White mushrooms; trimmed,   
              - chopped   
         1 tb Tomato paste   
         2 cl Garlic; minced   
         2 tb Madeira or ruby port   
         2 tb All-purpose flour   
     1 1/4 c  Beef broth   
         2 ts Worcestershire sauce   
         2    Sprigs fresh thyme   
         1    Bay leaf   
         2    Carrots; peeled, chopped   
         2 ts Cornstarch   
       
     * Don't use ground beef that's fattier than 93% or the   
     dish will be greasy. (Drain the grease, doofus - UDD)   
        
     Toss beef with 2 tablespoons water, 1 teaspoon salt,   
     1/4 teaspoon pepper, and baking soda in bowl until   
     thoroughly combined. Set aside for 20 minutes.   
        
     Meanwhile, place potatoes in medium saucepan; add water   
     to just cover and 1 tablespoon salt. Bring to boil over   
     high heat. Reduce heat to medium-low and simmer until   
     potatoes are soft and tip of paring knife inserted into   
     potato meets no resistance, 8 to 10 minutes. Drain   
     potatoes and return to saucepan. Return saucepan to low   
     heat and cook, shaking pot occasionally, until any   
     surface moisture on potatoes has evaporated, about 1   
     minute. Remove pan from heat and mash potatoes well.   
     Stir in melted butter. Whisk together milk and egg yolk   
     in small bowl, then stir into potatoes. Stir in scallion   
     greens and season with salt and pepper to taste. Cover   
     and set aside.   
        
     Heat oil in broiler-safe 10" skillet over medium heat   
     until shimmering. Add onion, mushrooms, 1/2 teaspoon   
     salt, and 1/4 teaspoon pepper; cook, stir occasionally,   
     until vegetables are just starting to soften and dark   
     bits form on bottom of skillet, 4 to 6 minutes. Stir   
     in tomato paste and garlic; cook until bottom of skillet   
     is dark brown, about 2 minutes. Add Madeira and cook,   
     scraping up any browned bits, until evaporated, about 1   
     minute. Stir in flour and cook for 1 minute. Add broth,   
     Worcestershire, thyme, bay leaf, and carrots; bring to   
     boil, scraping up any browned bits.   
        
     Reduce heat to medium-low, add beef in 2" chunks to   
     broth, and bring to gentle simmer. Cover and cook until   
     beef is cooked through, 10 to 12 minutes, stirring and   
     breaking up meat chunks with 2 forks halfway through.   
     Stir cornstarch and remaining 2 teaspoons water together   
     in bowl. Stir cornstarch mixture into filling and   
     continue to simmer for 30 seconds. Remove thyme and bay   
     leaf. Season with salt and pepper to taste.   
        
     Adjust oven rack 5" from broiler element and heat   
     broiler. Place mashed potatoes in large zipper-lock bag   
     and snip off 1 corner to create 1" opening.   
        
     Pipe potatoes in even layer over filling, making sure   
     to cover entire surface. Smooth potatoes with back of   
     spoon, then use tines of fork to make ridges over   
     surface. Place skillet on rimmed baking sheet and broil   
     until potatoes are golden brown and crusty and filling   
     is bubbly, 10 to 15 minutes. Let cool for 10 minutes   
     before serving.   
        
     COTTAGE PIE MAKEOVER: Between trimming, searing, and   
     braising chunks of stew meat and then mashing and piping   
     the potato topping, traditional cottage pie is an all-   
     afternoon project. Plus, it's hefty fare. Here's how   
     we freshened up the concept and got dinner on the table   
     in about an hour.   
        
     SWAP GROUND BEEF FOR STEW MEAT: Ground meat cooks in   
     less than half the time required by bigger chunks and   
     needs no butchering.   
        
     SERVES 4 TO 6   
        
     RECIPE FROM: https://www.americastestkitchen.com   
        
     Uncle Dirty Dave's Archives   
       
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