Vegetarian Shepherd’s Pie

Packed with colorful vegetables, this hearty and comforting shepherd’s pie is full of slightly sweet and spicy flavors and topped with an unusual parsnip and potato puree. If you prefer, enjoy the stew on its own, without the topping.

Directions

Preheat the oven to 350 degrees F. Put the flour in a dry sauté pan. Toast, stirring over low heat, until it has a nutty aroma and is a light brown. Transfer the flour to a food processor or blender. With the machine running, pour in the vegetable broth.

Pour the broth mixture into a saucepan. Bring it to a simmer over medium heat, stirring frequently. Simmer the sauce for 10 minutes, or until thickened and smooth. Season with salt. The sauce is ready to use now or it may be cooled and stored in the refrigerator for up to 3 days.

Line an 8-inch springform pan or 2-quart casserole with three-quarters of the potato mixture; reserve the rest for the crust. Preheat a grill to low heat.

Heat 2 tablespoons of the olive oil in a sauté pan over medium heat until it shimmers. Add the shiitake caps and sauté until tender, about 3 to 4 minutes. Season with salt and pepper. Using tongs, transfer the mushroom caps to the casserole, arranging them in a layer on the bottom of the casserole.

Toss the zucchini, carrots, fennel, and celery in the remaining 4 tablespoons of olive oil. Season the vegetables with salt and pepper. Grill the vegetables until tender. Cut the grilled vegetables into bite-sized pieces.

Return the vegetable sauce to a simmer. Add the grilled vegetables and the tomato and simmer over low heat until the vegetables are heated through. Add the herbs and vinegar. Adjust the seasoning with additional salt and pepper if needed. Spoon the mixture into the prepared pan or casserole. Put the remaining potato mixture into a pastry bag and pipe a lattice on top of the filling.

Bake for 30 to 35 minutes, or until the crust is golden brown. Let the pie settle for 10 minutes before serving.

This recipe is from The Culinary Institute of America's Vegetables cookbook, which is available for purchase at bookstores nationwide.

Ingredients

Makes 8 servings
1/2 cup all-purpose flour
1 1/2 cups vegetable broth
4 cups parsnip and potato puree
6 tbsp olive oil
2 cups shiitake mushrooms, stemmed
Salt, as needed
Pepper, as needed
1 zucchini, julienne
3 carrots, julienne
1 fennel bulb, trimmed and cut into sixths
4 celery stalks, peeled
1 tomato, peeled and chopped
1/4 cup fresh herbs (parsley, chives, tarragon, etc), chopped
1/4 cup sweet wine vinegar, aged

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