Vegetarian Shepherd's Pie
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
57
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Mushroom Broth (low-sodium)1 cup
Red Wine (dry)1 tbsp
Tomato Paste1 tbsp
All-Purpose Flour5 tbsps
Unsalted Butter1
Salt1 medium
Yellow Onion (finely chopped)3 medium
Celery Stalk (finely chopped)5 medium
Garlic Cloves (finely chopped)1 medium
Celery Root (peeled and small dice)3 medium
Carrot (peeled and small dice)2 medium
Parsnip (peeled and small dice)2 cup
Whole MilkDirections:
1
Watch how to make this recipe
2
In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth
3
Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes
4
Strain mushrooms before using, reserving liquid
5
Place potatoes in a large pot and cover with heavily salted water by 2 inches
6
Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes
7
Heat the oven on low broil and place a rack in the upper third
8
Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat
9
When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes
10
Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside
11
Repeat to cook off remaining mushrooms
12
Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes
13
Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper
14
Cook until browned and softened, about 6 minutes
15
Add wine mixture to pan and deglaze by stirring and scraping up any browned bits
16
Let cook until simmering and slightly thickened, about 3 minutes
17
Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes
18
Remove from heat and reserve in pan
19
When potatoes are ready, drain well
20
Return to pan and mash until uniformly smooth
21
Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper
22
If necessary, keep warm over low heat
23
Dot potatoes over vegetable mixture and spread to edges of pan to cover completely
24
Rough up the surface of the potatoes so there are bits that will get browned and crunchy
25
Broil until top is golden, about 15 to 20 minutes
26
Serve