Shepherd's Pie with Parsnip Topping

Shepherd's Pie with Parsnip Topping
Photo by Brian Leatart

Ingredients

  • ¾ pound russet potatoes
  • ¼ cup heavy whipping cream
  • 3 tablespoons Madeira
  • 1 pound parsnips
  • 1 tablespoon butter
  • 1 ½ cups glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables
  • 1 cup shallots
  • + 5 more ingredients
    • 1 1/3 cups degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables
    • 4 cups 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables
    • 2/3 cup coarsely shredded Gruyère cheese
    • 2 tablespoons all purpose flour
    • 2 tablespoons butter

Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. ...

View full recipe at Epicurious

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