Winter-Vegetable Shepherd's Pie

By Coppermouse

Ingredients

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

Preparation

Step 1

FOR THE POTATOES:
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 very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.

FOR THE VEGETABLES:
Meanwhile, in a Dutch Oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.

Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.

TO SERVE:
Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.