From the Kitchen: Root Vegetable Shepherd’s Pie

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December 5, 2012
A golden brown, crispy-topped shepherd's pie in a navy blue ramekin.

An individual, crispy-topped shepherd’s pie.


  • 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