Shepherd's Pie with Parsnip Topping

Ingredients for Shepherd's Pie with Parsnip Topping

• 2 tablespoons (1/4 stick) butter

• 230g sliced shallots (about 4 large)

• 2 tablespoons plain flour

• 45ml Madeira

• 325ml degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables

• 950ml 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables

• 350ml glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables

• 450g parsnips, peeled, quartered lengthwise, woody core cut away

• 350g russet potatoes, peeled, cut into 1-inch cubes

• 1 tablespoon butter, room temperature

• 60ml double cream, room temperature

• 80g coarsely shredded Gruyère cheese (about 90g ), divided

Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.

Preheat oven to 191°C. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute. Add butter and cream; mash until smooth. Stir in 40g cheese. Season with salt and pepper.

Transfer filling to 8x8x2-inch baking dish. Spread topping over filling. Sprinkle remaining cheese over. Bake until bubbling and top begins to brown, about 30 minutes.

Avvertenza

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