Vegetable Shepherd's Pie
The stew and the potatoes can both be made in advance. Before transferring the stew to the casserole dish, bring it to a simmer until it is heated through. Heat the mashed potatoes over low heat on the stovetop, stirring frequently so they do not scorch, or in the microwave until they are warm.
You can substitute canned beans for the dried beans, although they will not hold their shape as well as the dried ones.
Serves 8
30 minutes preparation time
1 hour 45 minutes cooking time, plus 1 1/2 to 2 hours if using dried beans
for the stew:
1 generous cup dried flageolet beans or pre-soaked cannellini beans or 2 15-ounce cans cannellini
beans
1 sprig parsley
1 sprig rosemary
10 ounces pearl onions (about 20)
3 tablespoons olive oil
3 medium leeks, cut lengthwise, sliced, and rinsed
3 garlic cloves, chopped
1 pound crimini mushrooms, wiped or brushed and sliced
4 medium carrots, cubed (about 4 cups)
3 medium parsnips, cubed (about 3 cups)
1 tablespoon chopped rosemary
2 tablespoons thyme leaves
1 750-ml full bodied red wine, such as a Cotes du Rhone
3 tablespoons unsalted butter, softened
3 tablespoons flour
3 1/2 cups vegetable broth
1/2 cup chopped fresh parsley
salt and pepper to taste
for the potato topping:
5 medium Yukon gold potatoes, peeled and cubed (about 6 cups)
2 celery root heads, peeled and cubed (about 2 cups)
4 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup cream
salt and pepper to taste
If you are using flageolet beans, put them in a small stockpot with sprigs of parsley and rosemary and cover them generously with water. Bring the beans to a boil, add a few shakes of salt, reduce the heat, and simmer until the beans are tender. I used my Rancho Gordo flageolet beans, which cook more quickly than supermarket dried beans, and they cooked in 1 1/2 to 2 hours. If you are using dried cannellini beans, soak them overnight first and they too should cook in 1 1/2 to 2 hours.
Bring a small pot of water to a boil. Add the pearl onions and let them cook for about 2 minutes. Drain and run cold water over them until they're cool. Peel them. Gourmet's recipe calls for leaving them whole, but ours were larger than bite-sized. Next time I will cut them into halves or quarters, leaving the root end intact if possible.
Heat the olive oil over medium heat and add the leeks and a pinch of salt. Stir to coat them with the oil, cover the pot, and let them cook until they are tender, about 6 minutes. Add the garlic and cook for 2 minutes. Stir in the mushrooms and a couple more pinches of salt and let them cook just until they start to release some liquid, about 6 minutes. Add the carrots, parsnips, rosemary, and thyme. Cover the pot and cook the vegetables until they begin to soften, stirring occasionally, 10 to 12 minutes. Remove the vegetables from the pot and set them aside.
Pour the bottle of wine into the same pot, bring it to a simmer and let it cook until it has reduced to about 1 cup, approximately 20 minutes. In a small bowl, mix together the butter and flour to form a paste (or, as Gourmet calls it, a beurre manie). Add the vegetable broth to the wine, warm it, and add the beurre manie. Cook, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Add the beans, pearl onions, and vegetable mixture. If you are using canned beans, drain and rinse them, and add them at this point. Cover the pot and let the mixture simmer for about 30 minutes, stirring occasionally. Add the chopped parsley and stir.
Meanwhile, prepare the potato filling. Put the potatoes and celery root chunks in a pot with enough water to cover generously. Add a couple of pinches of salt to the water and bring it to a boil. Simmer until the vegetables are tender, 20 to 25 minutes.
While the potatoes are cooking, melt the butter in a small stock pot. Add the milk and cream and heat the mixture, but remove it from the heat before it simmers.
When the potatoes and celery root are finished, drain the water and mash them. Add the cream mixture and mash again.
Just before you are ready to serve the casserole, preheat the oven to broil. Pour the stew into the bottom of a large casserole pan. Layer the mashed potatoes on top. Broil until the top of the potato layer is golden brown, about 5 minutes. Serve immediately.