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’sWinter-Vegetable Shepherd’s Piewas 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!
the tagliolini with one farm egg at cantinetta, bellevue.
Love food, cocktails, wine, cheese...in that order. I'm more savory than sweet, but don't be fooled; savory can be treacherous for the waistline. Therefore, I run. Every day is spent living the life I love.
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