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Vegetarian Shepherd’s Pie

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Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

amanda

Equipment

  • - Blender (For pureeing vegetables and making smooth sauces if needed)

  • - Food Processor (Useful for chopping vegetables or other similar tasks efficiently)

  • - Oven-Safe Baking Dish (For baking Shepherd's Pie in the oven without worrying about heat resistance issues)

  • - Chef's Knife & Cutting Board (Important for cutting and dicing vegetables)

  • - Measuring Cups & Spoons (For precise measurements of ingredients to ensure the recipe turns out as intended)

  • - Mixing Bowl (Useful for mixing ingredients when making the shepherd's pie filling or other components)

  • - Rubber Spatula (Helps in folding and combining ingredients smoothly without sticking to the bowl)

  • - Sieve (Fine Mesh Strainer) (Can be used for draining excess liquid from cooked vegetables if necessary)

  • - Aluminum Foil (Useful for covering baking dishes, especially when making a crispy cheese topping or freezing portions of the pie)

  • - Silicone Baking Mat (for Oven-Safe) (Can be used as an alternative to traditional aluminum foil if available and compatible with your oven's heating elements)

Ingredients

  • 10 ounces pearl onions (about 2 1/4 cups)

  • 9 tablespoon olive oil, divided

  • 1 1/2 pounds 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 pound cremini mushrooms, trimmed and quartered

  • 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces

  • 3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces

  • 2 tablespoons thyme leaves

  • 1 tablespoon chopped rosemary

  • 1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône

  • 3 tablespoons unsalted butter, softened

  • 3 tablespoons all-purpose flour

  • 3 1/2 cups hot rich vegetable stock

  • 1/2 cup chopped flat-leaf parsley

  • 2 1/2 pounds Yukon Gold potatoes

  • 3/4 pound celery root, peeled and cut into 1-inch pieces

  • 1/2 stick unsalted butter

  • 1/2 cup whole milk

  • 1/2 cup heavy cream

  • Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk

Instructions

1

Instruction 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.
2

Instruction 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). Transfer to a plate.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
6

Instruction 6

While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
7

Instruction 7

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.
8

Instruction 8

Remove from heat and stir in parsley.
9

Instruction 9

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.
10

Instruction 10

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.
11

Instruction 11

Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
12

Instruction 12

Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
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