Shepherd's Pie with Parsnip Topping
Shepherd's Pie with Parsnip Topping might be just the main course you are searching for. This recipe makes 6 servings with 599 calories, 48g of protein, and 22g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a rather pricey recipe for fans of Scottish food. A mixture of coarsely gruyère cheese, cubes beef reserved from wine brasato, degreased braising liquid from wine brasato, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
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. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.
Preheat oven to 375°F. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes.
Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute.
Add butter and cream; mash until smooth. Stir in 1/3 cup cheese. Season with salt and pepper.
Transfer filling to 8x8x2-inch baking dish.
Spread topping over filling.
Sprinkle remaining cheese over.
Bake until bubbling and top begins to brown, about 30 minutes.