This is as close to a shepherd’s pie as you can get with these vegetables. Wonderful flavor, Bursting with each bite. Silky Mashed potatoes on top and savory stew below. Amazing combination. Worth a try for those meat lovers out there!
Yields: Makes 8 Servings
Ingredients for the Filling of the Pie:
- 10 oz. small Onions(2 ¼ cups)
- 9 tbsps. Olive oil
- 1 ½ pound Seitan, sliced ¼ inch thick and patted dry
- 3 medium Leeks, halved lengthwise, cut ½ inch thick, and washed
- 3 Garlic cloves, minced
- 4 medium Carrots, cut into 3/4” thick
- 4 medium Parsnips, cut 3/4 “thick
- 2 tbsps. Thyme leaves
- 1 tbsp. chopped Rosemary
- 1 bottle (750 ml) Red wine
- 3 tbsps. Unsalted butter, softened
- 3 tbsps. Flour
- 3 ½ cups hot rich Vegetable stock
- ½ cup chopped Flat-leaf parsley
To make the mashed potatoes:
- 2 ½ pounds of Potatoes
- ¾ pound Celery root, peeled and cut
- ½ stick of Salted butter
- ½ cup Whole milk
- ½ cup Heavy cream
Method of Preparation:
1. In a pot with boiling water, Blanch the onion in the water for 2 minutes, then drain and cool them in an ice bath to stop the cooking. Peel the skin and set it aside.
2. In a large pot over medium heat, Heat the oil and brown the seitan in batches and add 2 tbsps. between batches. Transfer them to a plate.
3. In the same pot, Throw in the leeks and the remaining oil with ¼ tsp. of salt and sauté them for 6 minutes or until they are soft. Add garlic and cook them while stirring frequently, until they turn golden and fragrant.
4. Add the mushrooms and ½ tsp. salt and cook, covered, stirring it occasionally, until the mushrooms release the water in them. Add the carrots, thyme, rosemary, and parsnips and cook them with a cover. Once again stirring occasionally for 10 – 15 minutes or until the vegetables are tender. Set them aside in a bowl.
5. Add the wine to the pot and boil it for 10-15 minutes or until the wine is reduced to about
1 cup.
6. With the butter and flour, combine them in a small bowl to form a paste. And set it aside. *This is called beurre maine*
7. In another pot, add the stock to the reduced wine and bring to a simmer. Whisk in the Beurre Maine and then simmer once again, Whisking occasionally for 3-5 minutes or until the stock thickens slightly. Add the seitan, onions, and vegetable mixture to the pot and simmer for 30 minutes and cover.
To make the mashed potatoes:
8. While waiting for the stock to simmer, peel the potatoes and cut them into 2” pieces. Cover the potatoes and celery root with water in a large pot and bring it to a boil for 2030 minutes or until they are tender. Reserve 1 cup of the cooking water and drain them in a colander.
9 In a small pot, throw in the butter, cream and milk. Bring it to a gentle simmer, stirring until the butter has melted and stir in the reserved water, salt and pepper. Remove from the heat.
10.With a bowl below you. Mash the potatoes and celery root with a potato masher. Then combine the cream mixture in the mashed potatoes and combine.
To finish the pie:
11. After simmering the stock for 30 minutes, remove it from the heat and throw in the parsley and mix.
12. Set the oven to broil.
13. In a baking dish. Add the stew in the dish and spread it evenly. Then add the mashed potatoes on top of the stew and spread it evenly to cover the bottom part.
14. Put the baking dish in the oven about 3 inches away from the broiler. And cook the top for 5 minutes or until its golden. Serve!
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