Comfort food at its best.
Shepherds pie is theoriginal comfort food.
Creamy mashed potatoes blanketing a steamy, saucy filling make it high on the list for a Sunday supper.
Sally Vargas
The traditional filling is lamb, but that leaves out the vegetarians at the table.
Meat eaters, take a break!
And vegetarians, relish this version that will fill your tummies ever so agreeably.
Sally Vargas
You will bask in the pleasure of a shared meal, because this recipe makes a lot.
Youre going to have to fill the seats at your table with obliging and hungry friends or family.
Doesnt that sound like a brilliant idea?
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Here are a few tips to save you some time and energy.
Yes, you could Make It Ahead!
you might keep it assembled, but unbaked, in your refrigerator for up to three days.
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To bake the pie, remove the plastic wrap and take it straight from the fridge to the oven.
Add an extra 15 minutes to the baking time.
Check the pie after 30 minutes.
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Cover it loosely with foil if the top browns too quickly.
How To Freeze Shepherds Pie
Cool and cover the baked shepherd’s pie loosely with plastic wrap.
Place it in the freezer for two to three hours, or until its fairly firm.
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Remove the frozen pie and cover it firmly with plastic wrap.
Place a large piece of aluminum foil on the counter.
Set the baking dish on top.
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Bring the sides of the foil up and over the pie.
Crimp or fold the edges all around to firmly seal the pie in the foil.
Mark the date on a piece of masking tape.
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The pie will keep for up to two months in the freezer.
Use the foil you just removed to loosely cover the pie.
Bake the casserole for an hour, or until the pie is hot all the way through.
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Remove the foil for the last 15 minutes to allow the top to brown.
More Vegetarian Casseroles to Try!
In a large pot, bring the stock and wine to a simmer.
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Add the carrots, mushrooms, celery, bay leaf, salt, and pepper.
Cook at a low boil for 15 minutes.
Grease a 9x13-inch baking dish, or a 3-quart shallow baking dish.
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Leave the broth in the pan.
Distribute the frozen onions and frozen peas over the vegetables in the baking dish.
Remove the bay leaf.
Bring the reserved broth in the pot to a boil over medium heat.
Stir in the beurre manie.
Simmer the sauce, whisking often, until it has thickened.
If you would like a richer sauce, stir in the optional milk or cream.
Taste and add more salt and pepper, if you like.
Pour the sauce over the vegetables in the baking dish.
Stir gently to coat and set aside while you finish the topping.
Adjust the oven rack to the middle position and preheat the oven to 400F.
In a large pot, cover the potatoes with cold water and add 2 teaspoons of salt.
Bring to a boil over high heat.
When the water boils, adjust the heat to a simmer.
Drain the potatoes in a colander.
Return the potatoes to the pot and set it over medium heat.
Push them to one side of the pot and pour 1/2 cup of the milk into the empty space.
Cook until the milk is hot, then add the butter pieces.
(Hot milk makes the mashed potatoes fluffier.)
Mash the potatoes, milk, and butter with a potato masher.
Gradually add enough additional milk to achieve a creamy consistency.
Beat with a whisk to lighten the potatoes and smooth them out.
Add the remaining 1/2 teaspoon salt and the pepper.
Stir in 2 cups of the cheese, scallions, and parsley.
Taste and add more salt and pepper, if you like.
Spoon the potatoes over the vegetables in the baking dish.
Use a fork to make swirls in the potatoes to create peaks and valleys.
Sprinkle the top with the remaining 1/3 cup grated cheese.
Bake for 30 minutes, or until the filling bubbles and the potatoes are golden.
Let rest for 10 minutes and serve.
