Whether it is called Shepherd’s Pie, Cottage Pie, or in the U.S., Cowboy Pie, this dish never fails to please those with hearty appetites. Originally put together using “left-over” meats, potatoes and vegetables, the variations are limited only to your imagination. This is on my calendar for Saturday!



Vegetable Shepherd's Pie

6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

        

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