Vegetarian Shepherd's Pie
Vegetarian Shepherd's Pie is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking.
Peel onions and trim, leaving root ends intact.
Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers.
Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches).
Transfer to a plate.
Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes.
Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes.
Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes.
Transfer vegetables to a bowl.
Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
Add stock to wine and bring to a brisk simmer.
Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes.
Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
Remove from heat and stir in parsley.
Peel potatoes and cut into 2-inch pieces.
Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes.
Reserve 1/2 cup cooking water, then drain in a colander.
Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted.
Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper.
Remove from heat.
Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
Preheat broiler.
Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
Spoon potato mixture over stew and spread evenly to cover.
Broil about 3 inches from heat until top is golden, about 5 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.