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vegetable-shepard's-pie

Vegetable Shepard’s Pie

Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
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Servings

8 Servings

Ingredients

  • 1 cup red wine
  • 2 tablespoons potato starch
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup chopped fresh thyme or 2 tablespoons dried thyme
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 cups sliced mushrooms
  • 2 large onions thinly sliced
  • 4 medium carrots thinly sliced
  • 2 cups pearl onions peeled
  • 2 medium sweet potatoes cut into medium dice
  • 2 bunches Swiss chard leaves cut into bite-size pieces
  • 3 medium parsnips thinly sliced
  • 1 pound Jerusalem artichokes scrubbed and thinly sliced 
  • 6 garlic cloves minced
  • 3 tablespoons tomato paste
  • 2 tablespoons unsalted butter or vegan butter
  • 2 tablespoons extra virgin olive oil
  • 6 garlic cloves minced
  • 6 large russet potatoes peeled and diced
  • 3 cups whole milk or coconut milk
  • 15 ounce jar chestnuts chopped 
  • 4 ounces butter melted or vegan butter
  • Kosher salt
  • Freshly ground black pepper
  • 2 eggs
  • ¼ cup Whole milk   

Instructions

  • VEGETABLE FILLING
  • Preheat oven to 350°F. 
  • Whisk potato starch into red wine and set aside.
  • Lightly coat a large pan with evoo and place over medium heat. Sauté vegetables in batches until golden brown, seasoning each batch with slat and pepper.
  • Add garlic and tomato paste to the last batch toward the end of cooking so as not to burn it.
  • Transfer vegetables to a casserole and pour wine mixture over veggies. Top with Potato Crust (instructions below)
  • Whisk eggs and milk together. Brush crust with egg wash (optional).
  • Bake in a 350°F oven for 30 to 45 minutes or until potatoes are golden brown and vegetables are bubbly.
  • POTATO CRUST
  • Place butter and evoo in a Dutch oven over medium heat. Once butter melts, add garlic and sweat for 5 minutes until translucent.
  • Add potatoes, milk, and chestnuts. Reduce heat, cover, and simmer until potatoes are cooked and falling apart and milk has been mostly absorbed. 
  • Puree or mash potatoes with melted butter and season with salt and pepper.
  • Use potatoes to top vegetable pot pie.
  • GLAZE
  • Whisk eggs and milk together.
  • Pile potatoes on top of vegetables. Brush potatoes with egg wash and bake for 35-45 minutes or until potatoes are golden brown and vegetables are bubbly.