Winter-Vegetable Shepherd's Pie

Winter-Vegetable Shepherd's Pie
Photo by © Melanie Acevedo


  • 1 ½ teaspoons salt
  • 6 tablespoons butter
  • ¼ teaspoon dried thyme
  • 2 carrots, sliced
  • 1 cup heavy cream
  • 4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
  • 3 cups canned low-sodium chicken broth or homemade stock
  • + 4 more ingredients
    • 2 pounds baking potatoes (about 4), peeled and cut into large pieces
    • ¾ teaspoon fresh-ground black pepper
    • 2 large onions, sliced
    • 1 clove garlic, minced

1. 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 v...

View full recipe at My Recipes


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