The recipe Vegetarian Shepherd's Pie is ready in about 5 hours and is definitely a tremendous vegetarian option for lovers of Scottish food. For $2.75 per serving, you get a main course that serves 8. One portion of this dish contains about 26g of protein, 29g of fat, and a total of 542 calories. Head to the store and pick up leeks, celery root, flat-leaf parsley, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.
Instructions
1
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.
Ingredients you will need
Pearl Onion
Onion
Water
Ice
Equipment you will use
Sauce Pan
2
Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches).
Ingredients you will need
Seitan
Cooking Oil
Equipment you will use
Pot
3
Transfer to a plate.
4
Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes.
Ingredients you will need
Leek
Salt
Cooking Oil
Equipment you will use
Pot
5
Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
Ingredients you will need
Garlic
6
Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes.
Ingredients you will need
Mushrooms
Salt
7
Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes.
Ingredients you will need
Vegetable
Parsnip
Rosemary
Carrot
Thyme
8
Transfer vegetables to a bowl.
Ingredients you will need
Vegetable
Equipment you will use
Bowl
9
Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
Ingredients you will need
Wine
Equipment you will use
Pot
10
While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
Ingredients you will need
Butter
All Purpose Flour
Wine
Equipment you will use
Bowl
11
Add stock to wine and bring to a brisk simmer.
Ingredients you will need
Stock
Wine
12
Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes.
Equipment you will use
Whisk
13
Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
Ingredients you will need
Pearl Onion
Vegetable
Seitan
Equipment you will use
Pot
14
Remove from heat and stir in parsley.
Ingredients you will need
Parsley
1
Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
Ingredients you will need
Celeriac
Potato
Water
Equipment you will use
Colander
Pot
2
Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper.
Ingredients you will need
Butter
Pepper
Cream
Water
Milk
Salt
Equipment you will use
Pot
3
Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
Ingredients you will need
Celeriac
Potato
Milk
Equipment you will use
Potato Ricer
1
Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
Ingredients you will need
Stew
Equipment you will use
Baking Pan
Broiler
2
Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
Ingredients you will need
Potato
Stew
1
• You can use more potatoes in place of the celery root.• Stew and potato topping can be made 1 day ahead (reserve an additional cup potato-cooking water) and chilled separately. Reheat potato topping slowly in a microwave or in a heatproof bowl set over a pot of simmering water, adding enough cooking water to reach desired consistency. Bring stew to a simmer over low heat before topping with warm potato mixture.