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Shepherd's Pie with Rutabaga Topping

This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."

  • Servings: 10
Shepherd's Pie with Rutabaga Topping

Source: Martha Stewart Living, February/March 1994


  • 1 rib celery, coarsely chopped
  • 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
  • 1 sprig fresh thyme
  • 2 dried bay leaves
  • 1 clove garlic
  • 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
  • 2 pounds boneless beef chuck 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 homemade or store-bought low-sodium canned beef stock
  • 4 carrots, cut crosswise into 3-inch pieces
  • Coarse salt and freshly ground black pepper
  • 3 rutabagas (about 3 pounds), peeled and cut into large pieces
  • 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces
  • 1/2 cup hot milk, or more if needed


  1. Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. 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. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.

  2. Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. 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. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.

  3. Place rutabagas and potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.

  4. Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand. Add butter, as desired, and enough hot milk to make a creamy puree. Season with salt and pepper; stir in chopped rosemary.

  5. Preheat oven to 350 degrees. Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake 1 hour, or until top is brown and crusty. Serve hot.

Reviews (5)

  • dovecanyon 4 Jul, 2008

    The "watch video" link is right above the ingredients. It is on the picture of the finished dish.

  • dovecanyon 4 Jul, 2008

    I'm not sure what happened at your house, but I just waited about 15 seconds after part 1 of the video ended, and part 2 started automatically. By the way, I made this recipe using only potatoes for the topping, and it was wonderful.

  • MarthaV 1 Jul, 2008

    what video? This is the second article I have read comments referring to a video. I don't see a video on this page. Can you please tell me where I should look for the video? Thank you.

  • alina_purcelea 10 Dec, 2007

    the 2nd part of the video doesn't appear or its a bad link.....thank God that we can see Gwen Stefani ..

  • AndrewP 21 Nov, 2007

    okay kids- when you offer a recipe with a 2-part video you really might consider some kind of link from part 1 to part 2; having to wander off now searching for the rest of the video takes so much time and/or energy that the project loses its appeal.

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