SHEPHERD'S PIE WITH PARSNIP TOPPING

Shepherd's Pie with Parsnip Topping image

Provided by Molly Stevens

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Previous Next

Filling
2 tablespoons (1/4 stick) butter
1 cup sliced shallots (about 4 large)
2 tablespoons all purpose flour
3 tablespoons Madeira
1 1/3 cups degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables
4 cups 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables
1 1/2 cups glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables
Topping
1 pound parsnips, peeled, quartered lengthwise, woody core cut away
3/4 pound russet potatoes, peeled, cut into 1-inch cubes
1 tablespoon butter, room temperature
1/4 cup heavy whipping cream, room temperature
2/3 cup coarsely shredded Gruyère cheese (about 3 ounces), divided

Steps:

For filling:
Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.
For topping:
Preheat oven to 375°F. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute. Add butter and cream; mash until smooth. Stir in 1/3 cup cheese. Season with salt and pepper.
Transfer filling to 8x8x2-inch baking dish. Spread topping over filling. Sprinkle remaining cheese over. Bake until bubbling and top begins to brown, about 30 minutes.