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Recipes

Shepherd's Pie with Parsnip Topping

By Molly StevensPhotography by Brian Leatart
Image may contain Food Pork Dessert Cake Dish Meal and Pie

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

Filling

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

Topping

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

Need to make a substitution?

Preparation

  1. For filling

    Step 1

    Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.

  2. For topping

    Step 2

    Preheat oven to 375°F. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute. Add butter and cream; mash until smooth. Stir in 1/3 cup cheese. Season with salt and pepper.

    Step 3

    Transfer filling to 8x8x2-inch baking dish. Spread topping over filling. Sprinkle remaining cheese over. Bake until bubbling and top begins to brown, about 30 minutes.

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