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!