Shepherd's Pie with Parsnip Topping

Name: Shepherd's Pie with Parsnip Topping
Yield: 4 to 6 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 cup sliced shallots (about 4 large); 2 tablespoons all purpose flour; 3 tablespoons Madeira; 1 1/3 cups degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables; 4 cups 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables; 1 1/2 cups glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables; 1 pound parsnips, peeled, quartered lengthwise, woody core cut away; 3/4 pound russet potatoes, peeled, cut into 1-inch cubes; 1 tablespoon butter, room temperature; 1/4 cup heavy whipping cream, room temperature; 2/3 cup coarsely shredded Gruyère cheese (about 3 ounces), divided

By Molly StevensPhotography by Brian Leatart

January 31, 2007

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Recipe notes