- 1/2 a butternut squash, peeled and 1/2” diced
- 1 medium-sized sweet potatoes, peeled and 1/2” diced
- 2 parsnips, peeled and 1/2” diced
- 1 large beet, peeled and 1/2” diced
- 1 medium onions, 1/2” diced
- 3 medium russet potatoes
- 1/3-cup cream
- 1/4-cup butter
- 1 1/2 cups mushroom broth
- 1/2 cup sliced shiitake or crimini mushrooms
- 1 shallot, minced
- 1 clove garlic, minced
- 1 2” sprig rosemary
- 2 4” sprigs thyme
- 2 tablespoons cornstarch
- salt and pepper to taste
Preheat oven to 425 degrees. Toss the diced root vegetables and onions in a 1/4-cup of cooking oil, salt and pepper. Roast for 10-12 minutes, until vegetables are barely tender. Allow to cool. Put the roasted vegetables into a 9” round glass baking dish. There should be about a 1/2” of space left from the top edge.
For the filling: Sauté sliced mushrooms in 2 tablespoons oil and a 1/2-teaspoon salt until tender. Add garlic and shallot and continue to sauté until fragrant. Add the mushroom broth and the herbs. Bring to a boil and simmer for about 10 minutes. Make a slurry with the cornstarch and a 1/4 cup of cold water. Mix into sauce and simmer for 2-3 minutes. Check sauce for seasoning; add salt and pepper if necessary. Remove from heat and take out rosemary and thyme sprigs. Pour sauce over the roasted vegetables until nearly covered (you may have a little bit of excess sauce).
For the topping: Peel and dice the potatoes. Boil in water until fork-tender. Drain water, and whip potatoes with cream and butter. Add salt to taste. Cool slightly, then put mashed potatoes in a zip-top plastic bag. Cut a corner out of the bag and squeeze the mashed potatoes over the top of the shepherd’s pie filling to cover. Place the shepherd’s pie on a sheet pan.Turn oven down to 375 degrees and bake for 25-30 minutes, until the filling is bubbling and the top is light golden. Cool for 15 minutes before serving.
Serves 4 – 6
This recipe appears courtesy of Austin Southard