Was pretty unsure how this would turn out.  Really, it just made me a little nervous.  I’m not a huge Shepherd’s Pie fan in general so not sure what made me think a vegetable version would be a good idea.  Especially since I was going to swap out the chicken stock for vegetable.  Surprise!  It was de-lish!  Really!  Food & Wine’s Winter-Vegetable Shepherd’s Pie was a hit.  The recipe says it serves four…I’m not sure who those four people are but they must have ginormous stomachs.  The recipe makes enough for six.  Okay, a few tweaks.  I added a cup of shredded gruyere to the mashed potatoes.  Yum.  The vegetables of choice for the pie were 12 small cremini mushrooms sliced in half, 3 diced parsnips, 1 small celery root diced, ¼ lb. sliced brussels sprouts and 1 cup of frozen peas.  Also, I only used 2 cups of stock.  It was plenty.   The sauteed vegetables took on a nice soft sweetness that worked really well with the potato topping.  The entree was so filling we didn’t do the usual salad or vegetable side.  Never missed the ground lamb!