Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie
Photo by William Abranowicz

Ingredients

  • 3 tablespoons all-purpose flour
  • 9 tablespoon olive oil
  • 10 ounces pearl onions
  • ½ cup whole milk
  • a 3-quart shallow (2-inch-deep) flameproof baking dish
  • ½ cup heavy cream
  • ½ stick unsalted butter
  • + 15 more ingredients
    • 1 tablespoon chopped rosemary
    • 2 tablespoons thyme leaves
    • ¾ pound parsnips
    • ¾ pound carrots
    • 1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône
    • 3 ½ cups hot rich vegetable stock
    • 3 tablespoons unsalted butter, softened
    • ¾ pound celery root
    • 1 pound cremini mushrooms
    • 3 medium leeks
    • 3 cloves garlic
    • ½ cup chopped flat-leaf parsley
    • 1 ½ pounds seitan
    • a potato ricer or a food mill fitted with medium disk
    • 2 ½ pounds Yukon Gold potatoes

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 o...

View full recipe at Epicurious

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