Winter-Vegetable Shepherd's Pie

Winter-Vegetable Shepherd's Pie
Winter-Vegetable Shepherd's Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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