Showing posts from March 2, 2009

Rustler's Pie (Shepherd’s Pie)

Serves 10-12
Meat Filling
4-5 lb. Beef Roast
1 Large Onion
3 Cloves Garlic chopped
2 tsp. Salt
1 tsp. Black Pepper
2 tbsp. Olive Oil
1 ½ Cups Water

Corn Filling
2 Medium Onions
2 Cup Heavy Cream
2 Cups Dry White Wine
1 tsp. Salt
1 tsp. Black Pepper
10 oz. Bag Frozen Corn
2 tbsp. Olive Oil

Potato Topping
2 lbs. Potatoes
2 Bulbs Garlic
1 Cup Heavy Cream
1 Stick Unsalted Butter
1 tsp. Salt
1 tsp. Black Pepper
1 Egg

Meat filling:
Heat olive oil in large pan. Cut Roast into 2 or 3 equal parts, salt and pepper each piece and brown on all sides, remove beef from pan to bowl.
In same pan, sauté onion and garlic until translucent, about 10 mins.
Return Beef and any juices in bowl to pan, add water. Cover and simmer 1 ½ hours until tender.
Remove Beef, cut into bite size pieces.
Reduce liquid to 1 cup or less

Corn Filling:
Heat oil in medium pot, sauté onions and garlic, 10-15 minutes
Add wine and simmer until reduced by half, about 15 minutes.
Add Heavy Cream, salt and pepper, reduce by half, 20-30 minut…