Name: Shepherdless Pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 1/2 cups diced peeled celeriac (celery root); 1/2 cup 1% low-fat milk; 1 1/3 cups chopped peeled Granny Smith apple; 2 tablespoons butter (divided); 1 teaspoon salt; 1 1/2 cups finely chopped onion; 1 cup finely chopped carrot; 1/2 cup finely chopped celery; 1 cup finely chopped peeled turnip (about 34 pound); 3 1/2 cups sliced mushrooms; 3 tablespoons chopped fresh parsley; 1 teaspoon ground savory; 1 teaspoon Chopped fresh thyme; 1 tablespoon flour; 1/2 cup apple juice (room temperature); 1 cup about 4 ounces Wisconsin Raclette cheese, shredded; 1 package (10 ounces broccoli); Garnish with a rosette of mashed potato mixture (optional); 2 tablespoons dry breadcrumbs

Recipe courtesy of Michael Foley, Chicago, IL

Shepherdless Pie

Prep Time 15

Cook Time 50

Total Time 1 5

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Servings

Ingredients

1 1/2 cups diced peeled celeriac celery root
1/2 cup 1% low-fat milk
1 1/3 cups chopped peeled Granny Smith apple
2 tablespoons butter divided
1 teaspoon salt
1 1/2 cups finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
1 cup finely chopped peeled turnip about 34 pound
3 1/2 cups sliced mushrooms
3 tablespoons chopped fresh parsley
1 teaspoon ground savory
1 teaspoon Chopped fresh thyme
1 tablespoon flour
1/2 cup apple juice room temperature
1 cup about 4 ounces Wisconsin Raclette cheese, shredded
1 package 10 ounces broccoli
Garnish with a rosette of mashed potato mixture optional
2 tablespoons dry breadcrumbs

Instructions

Preparation

1 Place celeriac root and potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 12 minutes or until potatoes are tender; drain.2 Bring milk to a boil in a saucepan over medium heat; add apple, reduce heat, and simmer, uncovered, 7 minutes.3 Place 1/2 tablespoon butter, potato mixture, apples and salt in a food processor, and process until smooth. Set aside.4 Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery, sauté 5 minutes.5 Add turnip; cook 3 minutes. Add mushrooms, parsley, savory, and thyme; cook 2 minutes or until vegetables are tender and liquid almost evaporates. Sprinkle with flour; stir well, and cook 2 minutes. Let cool to room temperature.6 Stir in cheese. Set aside.Stream broccoli, covered, 5 minutes or until done. Drain and coarsely chop. 7 Coat 6 (12 ounce) soufflé dishes* with vegetables cooking spray. Spoon ½ cup potato mixture into each dish. 8 Top each with 1/3 cup broccoli, top broccoli with 1/3 cup vegetable mixture. Spoon the remaining potato mixture evenly into individual dishes. (Reserve some of the potato mixture if the dish is to be garnished with a rosette of potato mixture.)9 Sprinkle evenly with breadcrumbs. Bake at 350 degrees for 30 minutes.