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Vegetarian Shepherd's Pie


Vegetarian Shepherd's Pie Recipe

Ingredients:
  • 10 ounces pearl onions (about 2 1/4 cups)
  • 9 tablespoon olive oil, divided
  • 1 1/2 pounds 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
  • 3 garlic cloves, chopped
  • 1 pound cremini mushrooms, trimmed and quartered
  • 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
  • 3/4 pound 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 Ctes du Rhne
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups hot
  • 1/2 cup chopped flat-leaf parsley
  • 2 1/2 pounds Yukon Gold potatoes
  • 3/4 pound celery root, peeled and cut into 1-inch pieces
  • 1/2 stick unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk
Directions:
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