Vegetarian Shepherd’s Pie

Name: Vegetarian Shepherd’s Pie
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 -

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Make the beurre manié for the filling: In a small bowl, stir the butter and flour together until blended and set aside. Cook the vegetables: In a large pot, bring the stock and wine to a simmer. Add...

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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 -