Martha'S Rutabaga Shepherd'S Pie - cooking recipe

Ingredients

1 celery rib, coarsely chopped
1 sprig fresh rosemary, plus
1 tablespoon chopped fresh rosemary
1 sprig fresh thyme
2 dried bay leaves
1 garlic clove
1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
2 lbs boneless beef chuck, cut into 1-inch pieces or 2 lbs leg of lamb, for stew cut into 1-inch pieces
2 medium onions, chopped
2 tablespoons all-purpose flour
2 cups dry red wine
1 cup low sodium beef broth
4 carrots, cut crosswise into 3-inch pieces
coarse salt & freshly ground black pepper
3 rutabagas, peeled and cut into large pieces (about 3 pounds)
4 russet potatoes (about 2 pounds) or 4 yukon gold potatoes, peeled and cut into large pieces (about 2 pounds)
1/2 cup milk, hot (or more)

Preparation

Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.
Heat a wide, heavy-bottomed pan over medium heat until hot.
Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside.
Add onions; cook until slightly softened, about 8 minutes.
Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.
Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours.
Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.
Season with salt and pepper.
Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.
Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.
Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.
Add butter, as desired, and enough hot milk to make a creamy puree.
Season with salt and pepper; stir in chopped rosemary.
Preheat oven to 350\u00b0F
Remove bouquet garni; transfer stew into a deep 2-quart baking dish.
Top with puree; dot lightly with butter.
Bake 1 hour, or until top is brown and crusty.
Serve hot.