Vegetarian Shepherd's Pie

Ingredients for Vegetarian Shepherd's Pie

• 275g pearl onions (about 550ml )

• 140ml olive oil, divided

• 675g seitan, sliced 1/4 inch thick and patted dry

• 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed

• 3 garlic cloves, chopped

• 450g cremini mushrooms, trimmed and quartered

• 350g carrots (about 4 medium), cut into 3/4-inch-thick pieces

• 350g parsnips (about 4 medium), cut into 3/4-inch-thick pieces

• 2 tablespoons thyme leaves

• 1 tablespoon chopped rosemary

• 1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône

• 3 tablespoons unsalted butter, softened

• 3 tablespoons plain flour

• 850ml hot rich vegetable stock

• 1/2 cup chopped flat-leaf parsley

• 1.1kg Yukon Gold potatoes

• 350g celery root, peeled and cut into 1-inch pieces

• 1/2 stick unsalted butter

• 120ml whole milk

• 120ml double cream

• Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish

• a potato ricer or a food mill fitted with medium disk

How to make Vegetarian Shepherd's Pie

Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.

Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.

Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoons salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.

Add mushrooms and 1/2 teaspoons salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.

Add wine to pot and boil until reduced to about 240ml , 10 to 15 minutes.

While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.

Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.

Remove from heat and stir in parsley.

Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 120ml cooking water, then drain in a colander.

Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoons pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.

Preheat grill. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.

Spoon potato mixture over stew and spread evenly to cover. Grill about 3 inches from heat until top is golden, about 5 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.