Name: Vegetable Shepherd's Pie
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H41M0.000S
Total time: P0Y0M0DT1H6M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 6 medium Yukon gold potatoes, peeled and diced; Kosher salt; 2 tablespoons extra-virgin olive oil; 1 large onion, diced; 3 large carrots, cut into 1/2-inch chunks; 2 stalks celery, cut into 1/2-inch chunks; 1 bunch baby turnips, halved or quartered if large; 6 cloves garlic, minced; Freshly ground pepper; 1/2 bunch fresh parsley, leaves chopped (stems reserved); 1 1/2 tablespoons Worcestershire sauce; 5 tablespoons unsalted butter; 3/4 cup chopped veggie burgers or vegetarian protein crumbles; 2/3 cup milk or half-and-half; Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Vegetable Shepherd's Pie

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