Vegetarian Shepherd's Pie Recipe

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Ingredients:

Serving

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
3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed
3 garlic cloves, chopped
1 lb cremini mushrooms, trimmed and quartered
3/4 lb carrots (about 4 medium), cut into 3/4-inch-thick pieces
3/4 lb parsnips (about 4 medium), cut into 3/4-inch-thick pieces
2 tbsp thyme leaves
1 tbsp chopped rosemary
1 (750-ml) bottle full-bodied red wine such as burgundy or cotes du rhone
3 tbsp unsalted butter, softened
3 tbsp all-purpose flour
1/2 cup chopped flat-leaf parsley
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 cup whole milk
1/2 cup heavy cream

Directions:

Make stew: 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.
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.
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. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. 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.
Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
Add stock to wine and bring to a brisk simmer. 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.
Remove from heat and stir in parsley.
Make topping while stew simmers: 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.
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. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
Finish pie: Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
Cooks notes: 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	618.89 Kcal (2591 kJ)
Calories from fat	273.26 Kcal
		% Daily Value*
Total Fat	30.36g	47%
Cholesterol	37.21mg	12%
Sodium	595.02mg	25%
Potassium	1281.46mg	27%
Total Carbs	58.9g	20%
Sugars	10.88g	44%
Dietary Fiber	7.92g	32%
Protein	29.11g	58%
Vitamin C	47.5mg	79%
Vitamin A	0.4mg	14%
Iron	197.3mg	1096%
Calcium	150.6mg	15%

Amount Per 100 g
Calories	117.36 Kcal (491 kJ)
Calories from fat	51.82 Kcal
		% Daily Value*
Total Fat	5.76g	47%
Cholesterol	7.06mg	12%
Sodium	112.83mg	25%
Potassium	243mg	27%
Total Carbs	11.17g	20%
Sugars	2.06g	44%
Dietary Fiber	1.5g	32%
Protein	5.52g	58%
Vitamin C	9mg	79%
Vitamin A	0.1mg	14%
Iron	37.4mg	1096%
Calcium	28.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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