Easy Burgoo Shepherd's Pie
By America's Test KitchenPublished on November 7, 2011
Time
1¼ hours
Yield
Serves 6
Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks¼ cup buttermilk 5 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 tablespoon tomato paste 4 cups leftover Kentucky Burgoo 1 large egg, lightly beaten
Before You Begin
You will need six 6-ounce oven-safe ramekins for this recipe.
Instructions
- MASH POTATOES Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain potatoes, then return to pot and mash until smooth. Add buttermilk and 3 tablespoons butter and stir gently until butter is melted and liquid has been absorbed. Season with salt and pepper.
- MAKE FILLING Melt remaining butter in large saucepan over medium heat. Stir in flour and tomato paste and cook until dark red and fragrant, about 2 minutes. Slowly stir in burgoo and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 3 minutes. Divide filling evenly among six 6-ounce ramekins.
- TOP AND BAKE Spread mashed potatoes over filling, using spatula to smooth. Brush with egg and drag fork over potatoes to make ridges. Bake on rimmed baking sheet until filling is bubbling and potatoes are golden, about 10 minutes. Let cool 5 minutes. Serve.
Time
1¼ hoursYield
Serves 6Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
¼ cup buttermilk
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups leftover Kentucky Burgoo
1 large egg, lightly beaten
Test Kitchen Techniques
Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
¼ cup buttermilk
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups leftover Kentucky Burgoo
1 large egg, lightly beaten
Test Kitchen Techniques
Ingredients
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
¼ cup buttermilk
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups leftover Kentucky Burgoo
1 large egg, lightly beaten
Test Kitchen Techniques
Why This Recipe Works
To give the mashed potatoes in our Easy Burgoo Shepherd's Pie the force to stand up to the burgoo, we mixed them with tangy buttermilk, but half the amount we ordinarily would use the mixture stayed afloat when baked in the oven. Before topping the burgoo, we thickened the stew with a roux of butter and flour for a rich, substantial base.
Before You Begin
You will need six 6-ounce oven-safe ramekins for this recipe.
Instructions
- MASH POTATOES Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bring potatoes and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain potatoes, then return to pot and mash until smooth. Add buttermilk and 3 tablespoons butter and stir gently until butter is melted and liquid has been absorbed. Season with salt and pepper.
- MAKE FILLING Melt remaining butter in large saucepan over medium heat. Stir in flour and tomato paste and cook until dark red and fragrant, about 2 minutes. Slowly stir in burgoo and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 3 minutes. Divide filling evenly among six 6-ounce ramekins.
- TOP AND BAKE Spread mashed potatoes over filling, using spatula to smooth. Brush with egg and drag fork over potatoes to make ridges. Bake on rimmed baking sheet until filling is bubbling and potatoes are golden, about 10 minutes. Let cool 5 minutes. Serve.
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