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
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.
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Minerva Reyes
[email protected]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
[email protected]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
[email protected]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
[email protected]I made this shepherd's pie in a slow cooker. It was so easy, and it turned out perfectly.
Pujaa Danuwar
[email protected]I'm allergic to dairy, so I used a dairy-free cheese in the mashed potatoes. It turned out great!
Ronnie Stoots
[email protected]This shepherd's pie is a great way to get your kids to eat their vegetables.
Ayoade Omolola
[email protected]I love that this recipe uses lentils instead of ground beef. Lentils are a great source of protein and fiber.
Adenike Awotunbo
[email protected]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
[email protected]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
[email protected]I'm a vegetarian, and I'm always looking for new and exciting recipes. This shepherd's pie is definitely a keeper!
Kittyana
[email protected]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
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved it.
PUBG mobile 9471
[email protected]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
[email protected]I'm not sure what I did wrong, but my mashed potatoes turned out lumpy. Other than that, the dish was delicious.
Meghanath Gautam
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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