Shepherd's Pie with Rutabaga Topping-Martha Stewart Livin
| Yield: | 8 Servings |
| Categories: | Main Dishes, Pies, Soups |
| 1 1/2 | ts | Unsalted butter, plus more for rutabaga topping |
| 2 | lb | Boneless beef or lamb for stew |
| 2 | md | Onions, peeled and chopped |
| 2 | tb | All-purpose flour |
| 2 | c | Dry red wine |
| 1 | c | Beef stock |
| Bouquet garni, made with 1 celery stalk, 1 sprig each of rosemary and thyme, 2 crumbled bay leaves, and 1 clove garlic tied in cheesecloth | ||
| 4 | Carrots, peeled and cut into 3-inch lengths | |
| 3 | Rutabagas (about 3 lb) | |
| 4 | Russet or Yukon Gold potatoes (about 1 3/4 lb) | |
| 1/2 | c | Hot milk, or as needed |
| Salt & freshly ground pepper | ||
| 1 | tb | Chopped fresh rosemary |
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