Steak Pie With Scalloped Potatoes

          Steak Pie With Scalloped Potatoes

Instead of a costly rib roast, try this fun spin on shepherd’s pie, where a rich beef stew is topped with a cheesy roof of scalloped potatoes. To save money and minimize waste, purchase both juniper berries and fennel seeds at a bulk store.

Ingredients
Filling

1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish

1 1/2 tsp (7 mL) juniper berries, lightly crushed
1 1/2 tsp (7 mL) fennel seeds, lightly crushed
2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm)
   pieces
Salt to taste
2 tbsp (30 mL) vegetable oil
5 tbsp (75 mL) unsalted butter, divided
2 medium onions, diced
2 garlic cloves, thinly sliced
Freshly ground pepper to taste
1/4 cup (60 mL) all-purpose flour
1 container (900 mL) no-salt-added beef broth
2 large carrots, peeled, diced
2 celery stalks, diced
1 lb (455 g) cremini mushrooms, quartered

Topping
3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into
1/8-inch (3-mm) thick rounds
2 tbsp (30 mL) unsalted butter, melted
Freshly ground pepper to taste
3/4 cup (175 mL) grated white cheddar (optional)

Directions:
Position rack in bottom third of oven. Preheat to 325°F (163°C).
Make bouquet garni by placing rosemary, juniper berries and fennel
seeds in centre of a triple-layered square of cheesecloth. Gather up
edges to make a bundle and tie with kitchen twine. Set aside.

Pat beef dry with paper towel. Season with salt. Heat oil in a large,
ovenproof pot over medium-high. Add half of beef. Cook, turning,
until browned on all sides, 10 to 12 minutes total. Transfer to a plate.
Repeat with remaining beef.

Reduce heat to medium. Add 3 tbsp (45 mL) butter. Add onions and garlic. Season with pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in flour to coat. Cook 1 minute. Stir in broth, then return beef to pot (with any juices), carrots and
celery. Add bouquet garni, pressing to submerge. Bring to a boil over
medium-high heat then cover. Transfer to bottom third of oven. Cook
until beef is very tender and sauce has thickened slightly, 2 1/4 to
2 1/2 hours.

Melt remaining 2 tbsp (30 mL) butter in a large frying pan over
medium-high heat. Add mushrooms and cook, stirring often, until
browned, 8 to 10 minutes. Season with salt and pepper. Set aside.

For topping, bring a large pot of salted water to a boil. Add potatoes
and return to a boil. Cook, stirring occasionally, until almost tender
when pierced with a knife, about 2 minutes. Drain well. Transfer to
a baking sheet and let stand until cool enough to handle.

To assemble pie, position rack in centre of oven. Increase heat to
425°F (218°C).

Discard bouquet garni from beef mixture and stir in mushrooms.
Transfer to a 9 x 13-inch (23 x 33-cm) baking dish and spread evenly.
Cover with potatoes in overlapping rows. Brush with melted butter
and season with pepper. Sprinkle with cheese, if using.

Bake in centre of oven until potatoes are golden-brown, 20 to 25
minutes. Let cool 20 minutes before serving. Garnish with rosemary.
Serves 4 to 6