This recipe was created exclusively to pair with the 2008 Syrah from our featured winery, Halter Ranch. The wine is nicely balanced with dark fruits, plum and a hint of vanilla. It can stand up to any hearty dish but is also quite nice without the presence of food. But, really, who wants that?!
I'm a big fan of recipes that allow me to use up produce that is about to expire. It is a quandary I find myself in often thanks to my CSA. This is one such recipe, so don't fret over the pie filling ingredients. Just empty the fridge! The crust is so fancy (and tasty!) that your friends will never know you're just trying to offload some old parsnips.
Shepherd Pie Filling
- 1 tablespoon unsalted butter
- 1/2 cup mushrooms, diced
- 4 small yukon gold potatoes, diced
- 1/2 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 1 small celery root, peeled and diced
- 2 carrots, diced
- 1 parsnip, diced
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Splash of port or brandy
- Salt and freshly ground black pepper
1. In a large pan over a medium-heat, heat enough butter to just coat pan.
2. Add potatoes and cook covered for about 5 minutes, tossing occasionally.
3. Add carrots and 1/8 cup water to the pan, let cook/steam another 5 minutes covered.
4. Add remaining vegetables and butter, cook until potatoes are cooked but quite firm.
5. Toss with herbs, salt, pepper and port.
6. Set aside and let cool.
- 1 tablespoon unsalted butter, melted and cooled
- 7/8 cup all-purpose flour, sifted
- 1 1/2 teaspoons sea salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/4 cup Gruyère cheese, finely shredded
1. Mix all ingredients in a food processor or blender for 30 seconds.
2. Stir in cheese.
3. Let rest for a half hour.
Vegetarian Shepherd's Pie with Popover Topping
1. Preheat oven to 400 degrees.
2. Divide pie filling among ramekins.
3. Cover filling with popover mixture.
4. Place ramekins on a baking sheet and bake for 40 minutes.
5. Remove and pierce the top, allowing the steam to escape.
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