Savory Shepherd's Pie
Cut meat into 1/2-inch cubes; discard the au jus. Set aside.Advertisement
In a large saucepan, melt 1/3 cup butter; stir in flour. Gradually stir in milk and fines herbs. Cook and stir over medium heat until sauce thickens and bubbles. Meanwhile, stir meat, vegetables, onions, rosé and pepper into sauce. Cook and stir for 2 minutes more. Pour into a 2-1/2-quart baking dish or casserole. Spread mashed potatoes over the filling. Drizzle with the 2 tablespoons melted butter.
Bake in a 400° oven for 30 minutes or until mixture is bubbly and potatoes are brown. Let stand for 10 minutes before serving.
Fines Herbs is a mixture of herbs. The classic quartet is chervil, chives, parsley and tarragon, though burnet, marjoram, savory or watercress are often used as part of the blend.
Shepherd’s pie is a great way to use up leftover mashed potatoes. If you don’t have any, use purchased refrigerated or make your own: Cook 2 pounds of peeled russet potatoes in lightly salted boiling water for 20 to 25 minutes or until tender; drain. Mash. Add 3 tablespoons butter, 3/4 teaspoon salt and 1/4 teaspoon ground black pepper. Beat in enough milk, 1 tablespoon at a time, to reach spreading consistency.