Winter-Vegetable Shepherd's Pie

Name: Winter-Vegetable Shepherd's Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: European, Irish
Ingredients: 907 grams baking potatoes (about 4), peeled and cut into large pieces; 6 Tbsps butter; 2 carrots, sliced; 710 milliliters canned low-sodium chicken broth or homemade stock; 0 teaspoons dried thyme; 1 clove garlic, minced; 1 teaspoons fresh-ground black pepper; 237 milliliters heavy cream; 2 larges onions, sliced; 2 teaspoons salt; 946 milliliters sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root

Winter-Vegetable Shepherd's Pie requires approximately 45 minutes from start to finish. This recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 687 calories, 10g of protein, and 40g of fat per serving. This recipe serves 4. Head to the store and pick up heavy cream, chicken broth, winter vegetables, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Potato

Butter

Pepper

Cream

Salt

Equipment you will use

Sauce Pan

Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add the onions and cook, stirring occasionally, until golden, about 10 minutes.

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Onion

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.

Ingredients you will need

Mixed Vegetables

Salt And Pepper

Carrot

Garlic

Thyme

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.

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Vegetable

Broth

Equipment you will use

Frying Pan

Heat the broiler.

Equipment you will use

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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Vegetable

Potato

Spread

Wine Recommendation: Merlot has become so much of a clich that we tend to shy away from it, but this dish will definitely profit from a juicy merlot from the south of France.

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Wine