Vegetarian Shepherd’s Pie - Master recipes

Ingredients

• For the Filling: -
• 1/4 cup + 2  tablespoons all-purpose flour -
• 4 tablespoons (1/2 stick) soft, unsalted butter -
• 3 1/2 cups low-salt vegetable stock or water -
• 1 cup dry white wine -
• 8 ounces baby carrots (about 2 cups) -
• 8 ounces cremini or button mushrooms, halved, or quartered if large (about 2 cups) -
• 4 stalks celery, cut into 1-inch lengths (about 2 cups) -
• 1 bay leaf -
• 1/2 teaspoon kosher salt -
• 1/8 teaspoon freshly ground black pepper -
• 8 ounces green beans, cut into 2-inch lengths (about 2 cups) -
• 1 cup frozen pearl onions -
• 1 1/2 cups frozen peas -
• 1/2 cup whole milk or cream (optional) -
• For the topping: -
• 2 1/2 to 3 pounds Yukon gold potatoes (about 4 very large potatoes), peeled and cut into 2-inch pieces -
• 2 1/2 teaspoons kosher salt -
• 1 cup milk -
• 3 tablespoons unsalted butter, cut into 2 or 3 pieces -
• 2 1/3 cups grated sharp cheddar -
• 1/2 bunch scallions, finely chopped -
• 1/2 cup fresh parsley, chopped -