Beef Stew / Shepards Pie

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 sweet onion, diced finely
• 1/2 teaspoon (2.5 ml) salt
• 4 cloves garlic, finely chopped
• 1/2 cups (120 ml) dry white wine
• 1 (28-ounce) can chopped tomatoes
• 1 1/2 tablespoons (20 ml) honey
• 2 pounds (910 g) stewing beef, cut into 1 1/2-inch (4 cm) cubes
• 1 teaspoons (5 ml) dried basil
• 1 teaspoons (5 ml) dried oregano
• 1 teaspoon (5 ml) black pepper
• To taste red chili powder (optional)
• 1 1/2 tablespoons (20 ml) cornstarch
• 1/4 cup (60 ml) cold water
• 1 large bunches Swiss chard chopped into large pieces
• 2 tablespoons (30 ml) olive oil
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (120 ml) low fat milk
• 3 tablespoons (45 ml) unsalted butter
• 2 pounds (910 g) Yukon gold potatoes, peeled, cut into 1-inch (3 cm) pieces
• 1/2 teaspoon (2.5 ml) salt

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and 1/2 teaspoon (2.5 ml) salt and sauté until the onions begin to caramelize and turn a golden brown, 10-15 minutes. Add the garlic and sauté 1 minute more.
2. Stir in the wine, tomatoes, and honey and simmer 3-4 minutes, breaking up the tomatoes with the back of a spoon.
3. Stir in the beef and return to a boil. Reduce the heat to low, cover, and simmer gently for 1 hour.
4. Add the basil, oregano, and pepper and simmer another 1 to 1 1/2 hours, or until the meat is tender.
5. Use a slotted spoon to place the meat into a 13x9x3-inch (33x23x8 cm) casserole dish or roasting pan. Skim the excess fat from the sauce and stir in the optional red chili powder. Adjust the seasoning with salt and pepper.
6. Whisk together the cornstarch and water and stir into the simmering sauce. Simmer for 1 minute, then pour the sauce over the meat in the casserole or roasting pan. Set aside to cool.
7. Bring a large pot of salted water to a boil. Drop in the chard and blanch for 2 minutes. Remove with a slotted spoon and stop the cooking by placing in a bowl of ice water. Drain again and squeeze out as much water as possible. Chop into 1/2-inch (1 cm) pieces and set aside.
8. Stir the reserved chard and pour evenly over the stew.
9. Preheat the oven to 400ºF and set a rack in the bottom third of the oven.
10. Heat the milk and butter in a small saucepan over low heat. Add the potatoes to a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 8-10 minutes. Drain the potatoes and mash or rice them with a potato masher or food mill. Add the warm milk and butter and the salt.
11. Top the beef stew with an even layer of the mashed potatoes, smoothing them out with a spatula.
12. Set the dish in the oven and bake for 45 minutes, or until golden brown. Remove and let rest for 10 minutes. Serve.