ATK Shepherd's Pie

americastestkitchen.com

Debbie Fenner

1 ½ pounds 93 percent lean ground beef

2 tablespoons plus 2 teaspoons water

Salt and pepper

½ teaspoon baking soda

2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks

4 tablespoons unsalted butter, melted

½ cup milk

1 large egg yolk

8 scallions, green parts only, sliced thin

2 teaspoons vegetable oil

1 onion, chopped

4 ounces white mushrooms, trimmed and chopped

1 tablespoon tomato paste

2 garlic cloves, minced

2 tablespoons Madeira or ruby port

2 tablespoons all-purpose flour

1 ¼ cups beef broth

2 teaspoons Worcestershire sauce

2 sprigs fresh thyme

1 bay leaf

2 carrots, peeled and chopped

2 teaspoons cornstarch

Directions at americastestkitchen.com

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