VEGAN SHEPHERD'S PIE

mm-mm-mm. Shepherd's Pie has come a long way since the late 1800's when it was filled with leftover roasted meats. It has always been topped with mashed potatoes ever since potatoes were considered an edible affordable vegetable for the poor. This is what I call fabulous gourmet vegan food. Try not to eliminate the wine.

I have replaced the milk/cream with soymilk and water from potatoes and replaced the butter with olive oil. I also eliminated the celery root as it is hard to find, and replaced it with some browned shallots, garlic, parsnips, and celery. Stew and potato mixture can be made one day ahead (reserve additional potato water) and chilled separately. Reheat potato mixture slowly in a microwave. Bring stew to a simmer over low heat before topping with warm potato mixture. Broil as instructed.

Serves 4

Cook time: 1 hour

FOR STEW:
1 cup pearl onions (at least 10)
4 tbs olive oil, divided
1 package Gardein Beefless Tips, rinsed*
2 medium leeks (white and pale green parts)
halved lengthwise, sliced 1/2" thick, washed
2 garlic cloves, chopped
1/2 lb cremini mushrooms, trimmed and quartered
2 medium carrots, cut into 3/4" pcs
2 medium parsnips, cut into 3/4" pcs
1/3 tbs dried thyme
1/3 tbs chopped dried rosemary
1/3 bottle (a little less) full-bodied red wine such as
Burgundy or Cotes du Rhone
1/2 tbs all-purpose flour
2 cups hot rich vegetable stock**
1 tsp dried parsley

FOR TOPPING:
1-1/2 lbs (approx) Yukon Gold potatoes (peeled and
cut into 2" pcs.
1-2 cloves garlic, chopped
1/2 stalk celery, chopped
1 medium shallot, chopped
1 parsnip, peeled and chopped

Defrost Gardein, rinse, cut pieces in half, cover and put
aside.

Blanch pearl onions in a 2-qt saucepan of boiling water
for 2 minutes. Drain and cool in iced water to stop
cooking process. Peel onions, trim, leaving root ends
intact.

Heat 1-1/2 tbs oil in pot over medium heat. Add leeks
and 1/8 tsp of salt, cover and cook until softened about
6 mins, stirring occasionally.

Add garlic and cook, stirring frequently until almost
golden and fragrant, about 2 mins.

Add mushrooms and 1/4 tsp salt and cook, covered,
stirring occasionally, until they begin to give off some
liquid, about 5 mins,

Add carrots, parsnips,, thyme, and rosemary and cook
covered, stirring occasionally, until veggies are just
tender, about 10-12 mins. Transfer veggies to bowl.

Add wine to pot and boil until reduced to about 1 cup

While wine reduces, make a "beurre manie"*** by
stirring together 1-1/2 tbs oil and flour in a small bowl to form
a paste.

Add stock to wine and bring to a brisk simmer. Whisk in "beurre
manie" then simmer, whisking occasionally until thickened
slightly, 3-5 mins.

Add Gardein, pearl onions, and veggie mixture to pot and simmer,
covered, 20 mins (approx). Remove from heat and stir in parsley.

WHILE THE STEW SIMMERS:
Boil potatoes until soft.
(RESERVE 1/2 CUP COOKING WATER)

Saute garlic, shallots, parsnip, and celery until golden.
Mash together with cooked potatoes, salt, and pepper, some soy
milk and some reserved cooking water. Mashed potato mixture
should be solid enough to form a topping over the stew.

Add stew to a 2" deep baking dish (approx. 3 qt). Spoon potato
mixture over stew and spread evenly to cover. Broil about 3
inches from heat until top is starting to get golden, about 5-8
minutes.

Recipe from Gourmet, 2009

*The original recipe called for seitan, but I used Gardein. I think
it has more flavor.
**I like to use Better than Bouillon Vegetable Base. It is dark,
and rich. Comes in a glass jar.
***Beurre Manie is usually made with butter but I used oil instead.