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Winter-Vegetable Shepherd's Pie

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  25 Minutes
Total Time:  50 Minutes
  Serves 4
You have considerable leeway in assembling the ingredients for this English-inspired meal-in-a-dish, but there should always be carrots, onions, and at least three other vegetables, one of them green. Leftover mashed potatoes work fine to top the vegetable stew, which can be browned under the broiler or in a hot oven.
RECIPE INGREDIENTS
For the Potatoes:
2 pounds baking potatoes (about 4), peeled and cut into large pieces
1 1/2 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1 cup heavy cream
6 tablespoons butter
For the Vegetables:
2 large onions, sliced
1 clove garlic, minced
4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
2 carrots, sliced
1/4 teaspoon dried thyme
3 cups canned low-sodium chicken broth or homemade stock
Winter-Vegetable Shepherd's Pie Recipe at Cooking.com
DIRECTIONS
FOR THE POTATOES:
Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.


FOR THE VEGETABLES:
Meanwhile, in a Dutch Oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.


Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.


TO SERVE:
Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.


WINE RECOMMENDATION:
Merlot has become so much of a cliche that we tend to shy away from it, but this dish will definitely profit from a juicy merlot from the south of France.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 607
Fat. Total: 40g
Fiber: 7g
Carbohydrates, Total: 54g
Sodium: 1143mg
% Cal. from Fat: 59%
Cholesterol: 128mg
Protein: 12g
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