VEGETARIAN SHEPHERD'S PIE

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Vegetarian Shepherd's Pie image

Provided by Melissa Roberts

Categories     Soup/Stew     Milk/Cream     Mushroom     Onion     Potato     Christmas     Thanksgiving     Vegetarian     Dinner     Leek     Root Vegetable     Carrot     Parsnip     Red Wine     Christmas Eve     Butter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 23

For stew:
10 ounces pearl onions (about 2 1/4 cups)
9 tablespoon olive oil, divided
1 1/2 pounds seitan, sliced 1/4 inch thick and patted dry
3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed
3 garlic cloves, chopped
1 pound cremini mushrooms, trimmed and quartered
3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
2 tablespoons thyme leaves
1 tablespoon chopped rosemary
1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
3 1/2 cups hot rich vegetable stock
1/2 cup chopped flat-leaf parsley
For topping:
2 1/2 pounds Yukon Gold potatoes
3/4 pound celery root, peeled and cut into 1-inch pieces
1/2 stick unsalted butter
1/2 cup whole milk
1/2 cup heavy cream
Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk

Steps:

  • Make stew:
  • Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
  • Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
  • Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
  • Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
  • Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
  • While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
  • Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
  • Remove from heat and stir in parsley.
  • Make topping while stew simmers:
  • Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
  • Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
  • Finish pie:
  • Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
  • Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.

Minerva Reyes
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This shepherd's pie is a bit time-consuming to make, but it's worth the effort. It's a delicious and hearty meal that the whole family will enjoy.


Josh Denison
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I'm not a fan of shepherd's pie, but I decided to try this recipe anyway. I'm glad I did! It was surprisingly good.


Bus Loveer
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This recipe is a great base for improvisation. I added some chopped mushrooms and bell peppers to the filling, and it was delicious.


Quadri Marvellous
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I made this shepherd's pie in a slow cooker. It was so easy, and it turned out perfectly.


Pujaa Danuwar
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I'm allergic to dairy, so I used a dairy-free cheese in the mashed potatoes. It turned out great!


Ronnie Stoots
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This shepherd's pie is a great way to get your kids to eat their vegetables.


Ayoade Omolola
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I love that this recipe uses lentils instead of ground beef. Lentils are a great source of protein and fiber.


Adenike Awotunbo
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This recipe is perfect for a cold winter night. It's hearty and filling, and it warms you up from the inside out.


Anam Ajaz
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I'm not a vegetarian, but I'm trying to eat more plant-based meals. This shepherd's pie is a great way to do that.


Drew John
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I'm a vegetarian, and I'm always looking for new and exciting recipes. This shepherd's pie is definitely a keeper!


Kittyana
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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.


Sakina Mumuni
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I made this dish for a potluck, and it was a huge hit! Everyone loved it.


PUBG mobile 9471
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This recipe is a great way to use up leftover vegetables. I had some carrots, celery, and peas that I needed to use up, and they worked perfectly in this dish.


Mathanaraj Mathan
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I'm not sure what I did wrong, but my mashed potatoes turned out lumpy. Other than that, the dish was delicious.


Meghanath Gautam
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This dish was a bit bland for my taste. I think it would have been better with some added herbs and spices.


Ahmad Ya'u
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I followed the recipe exactly, and it turned out great! The only thing I would change is to add a little more salt and pepper to the filling.


Megan Rogers
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This is my new favorite vegetarian dish! It's so easy to make, and it's always a crowd-pleaser. I love the combination of lentils, vegetables, and mashed potatoes.


Abigail Rowley
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I'm not a vegetarian, but I really enjoyed this dish. The lentils and vegetables were cooked perfectly, and the mashed potato topping was fluffy and delicious. I would definitely make this again.


jemima Jemima
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This vegetarian shepherd's pie was a hit with my family! The filling was hearty and flavorful, and the mashed potato topping was creamy and cheesy. I especially loved the addition of the sweet potato, which added a nice touch of sweetness to the dish


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