Autumn Vegetable Shepherd’s Pie
2 lbs. potatoes, peeled and cut into large pieces
Salt and pepper
1/2 - 1 c. heavy cream, room temperature
6 Tbsp. butter, room temperature
½ onion, sliced
1 clove garlic, minced or pressed
4-5 c. small diced/sliced/chopped mixed winter vegetables, such as squash, celery/celeriac, cabbage, kale, turnips, parsnips, etc. (all similar size)
2 carrots, sliced/chopped same size as other veggies
1/4 tsp. dried thyme
3 cups chicken or vegetable broth
Steam the potatoes until tender, about 15 minutes. Beat/mash the potatoes over very low heat, gradually incorporating the cream, (start with 1/2 c.; add as needed to get to desired consistency), then 4 Tbsp. of the butter; season with salt and pepper. Cover, set aside, and keep warm.
Note: you can make the mashed potatoes in your own “usual” way, if you prefer.
In a soup pot or Dutch oven, melt the remaining 2 tablespoons of butter. Add the onions and cook, stirring occasionally, until soft and aromatic and just starting to turn golden, about 2-3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sliced mixed vegetables, carrots, thyme. Mix well.
Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables just start to soften, about 5 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
Transfer the vegetables to a greased 9" pie plate, spread potatoes over the top, and broil until lightly browned, about 4-5 min.
Recipe created or adapted by Liz Talley, Urban Graze
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