RECIPE

Vegetarian Shepherd's Pie

Author:Inspired by Gourmet, 2009.11
Category:Main Courses
Rating:
 (2)

Ingredients

 For stew
10 oz. pearl onions (about 2 1/4 cups)
9 tbsp. olive oil, divided
1 1/2 lb. seitan, sliced 1/4 inch thick and patted dry
medium leeks , halved lengthwise, sliced 1/2 inch thick, and washed (white and pale green parts only
1 tbsp. chopped rosemary
1 lb. cremini mushrooms, trimmed and quartered
3/4 lb. carrots , cut into 3/4-inch-thick pieces (about 4 medium)
3/4 lb. parsnips , cut into 3/4-inch-thick pieces (about 4 medium)
2 tbsp. thyme leaves
bottle full-bodied red wine such as Burgundy or Côtes du Rhône (750-ml)
3 tbsp. unsalted butter, softened
3 tbsp. all-purpose flour
3 1/2 cups hot rich vegetable stock
1/2 cups chopped flat-leaf parsley
 For topping
2 1/2 lb. Yukon Gold potatoes
3/4 lb. celery root, peeled and cut into 1-inch pieces
1/2 stick unsalted butter
1/2 cups whole milk
1/2 cups heavy cream

Instructions

  1. Make stew.
  2. Blanch pearl onions in a 2-quart saucepan of boiling.
  3. water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
  4. 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). Transfer to a plate.
  5. 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.
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  7. of 4.
  8. Vegetarian Shepherd's Pie (continued).
  9. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
  10. Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes.
  11. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
  12. Add wine to pot and boil until reduced to about 1 cup, 10 to.
  13. minutes.
  14. While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
  15. Add stock to wine and bring to a brisk simmer.
  16. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
  17. Remove from heat and stir in parsley.
  18. Make topping while stew simmers.
  19. Peel potatoes and cut into 2-inch pieces.
  20. 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.
  21. Reserve 1/2 cup cooking water, then drain in a colander.
  22. Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted.
  23. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
  24. Finish pie.
  25. Preheat broiler.
  26. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
  27. Spoon potato mixture over stew and spread evenly to cover.
  28. Broil about 3 inches from heat until top is golden, about 5 minutes.