Shepherd’s Pie with Rutabaga

Shepherd’s Pie with Rutabaga
 
Root – a – what? A crossbreed between turnips and cabbage, rutabagas are a bit homely, and often overlooked among the prettier fall and winter produce. However, these old world root vegetables are wildly versatile and make a wonderfully rich substitute for potatoes, as in this Shepherd’s Pie recipe.
 
Ingredients for Filling:
2 pounds lean ground beef
1 pound ground lamb
1 cup diced carrot
1 cup diced onion
1/2 cup diced rutabaga
12 ounces sliced mushrooms (button, crimini, etc.)
1/2 teaspoon dried thyme
1 teaspoon granulated garlic
2 tablespoons rice flour (or all-purpose flour)
3/4 cup red wine
3/4 cup beef stock
Salt and pepper to taste
 
Directions:
Over medium-high heat, brown ground beef and lamb in a large sauté pan. Add diced carrot, onion, rutabaga, sliced mushrooms, thyme, and granulated garlic. Cook for 5 minutes. Stir in the flour until thoroughly mixed with browned meat and the vegetables. Pour in the wine and stock, stir and cook until thickened. Turn off heat, and season with salt and pepper to taste.
 
Topping:
2 large russet potatoes, peeled and cubed
2 rutabagas, peeled and cubed
2 tablespoons salt
4 tablespoons butter
1/3 cup half and half
1/2 cup Greek yogurt
1 teaspoon granulated garlic
Salt and pepper to taste
 
Directions:
Place potatoes and rutabagas in a large stockpot and cover with water and add salt. Bring to a boil and cook 30 minutes or until tender. Drain. With a ricer or potato masher, mash the cooked potato-rutabaga mixture. Stir in butter, half and half, Greek yogurt, and seasonings.
 
Spray a cast-iron skillet or heavy baking dish with nonstick cooking spray. Pour in filling. Top with potato-rutabaga topping.
 
Place in a 350-degree oven and bake for 30 minutes, or until bubbly and topping is lightly browned.
 
© 2017 a Local Goodness original recipe