Shepherd's Pie with Parsnip Topping Recipe | Epicurious

Name: Shepherd's Pie with Parsnip Topping Recipe | Epicurious
Ingredients: 2 tablespoons (1/4 stick) butter; 1 cup sliced shallots (about 4 large); 2 tablespoons all purpose flour; 3 tablespoons Madeira; 1 1/3 cups degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables; 4 cups 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables; 1 1/2 cups glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables; 1 pound parsnips, peeled, quartered lengthwise, woody core cut away; 3/4 pound russet potatoes, peeled, cut into 1-inch cubes; 1 tablespoon butter, room temperature; 1/4 cup heavy whipping cream, room temperature; 2/3 cup coarsely shredded Gruyère cheese (about 3 ounces), divided

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The filling: rich chunks of leftover [brasato and vegetables](/recipes/food/views/237035) . The topping: mashed parsnips and potatoes.

Keywords

savory pie and tart
english
italian
american
beef
parsnip
russet potato
gruyère
main
dinner
nut free
easy
quick
weeknight meals
oven bake
winter
bon appétit

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Ingredients

2 tablespoons (1/4 stick) butter
1 cup sliced shallots (about 4 large)
2 tablespoons all purpose flour
3 tablespoons Madeira
1 1/3 cups degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables
4 cups 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables
1 1/2 cups glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables
1 pound parsnips, peeled, quartered lengthwise, woody core cut away
3/4 pound russet potatoes, peeled, cut into 1-inch cubes
1 tablespoon butter, room temperature
1/4 cup heavy whipping cream, room temperature
2/3 cup coarsely shredded Gruyère cheese (about 3 ounces), divided