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Vegetable Shepherd’s Pie

Vegetable Shepherd’s Pie
Christopher Mohs

Fall is a great time to whip out the root vegetables and a hearty dish. This one I’ll admit takes some time to get through all the steps, but is well worth it.

This recipe and more available in “Great Eats! In A New York Minute. Or Two”. Get your autographed copy today!


2 cups Carrots
2 cups Parsnips
2 lbs Russet Potatoes
2 lbs Yukon Gold Potatoes
1 White Onion
2 cups Celery
1 8oz. Package Sliced Mushrooms
15 oz Can of Navy Beans
1/4 cup Grated Parmasen
1 cup Light Cream
3 tbsp Olive Oil
2 tsp Salt
1 tsp Pepper
5 sprigs of Rosemary
1 stick Salted Butter
Splash of White Wine (Pinot Gregio)


Preheat oven to 350 degrees F.

Wash potatoes and place on a baking sheet. In a bowl, place diced carrots and parsnips (1/2 inch chuncks). Drizzle with 1 tbsp olive oil and add 1/2 tsp salt and 1/4 tsp pepper, toss together. In a roasting pan, place 5 sprigs of rosemary in the bottom, then pour the carrots and parsnip mixture over those. Place potatoes (1 hour) and the carrots and parsnips (30 minutes) in the oven. When done remove and set aside.

Meanwhile, sauté the remaining filling ingredients by placing 2 tbsp of olive oil in a pan, heat to medium high and add the onion and season with salt and pepper. Cook this until translucent (about 12 minutes) then add the mushrooms. Cover and cook an additional 5 minutes. Next add the chopped celery and a splash of white wine to deglaze the pan and scrape up all the brown bits. Cover and cook until celery is just tender. Remove from heat and stir in the navy beans.

Remove the Carrots and Parsnips from the oven and carefully remove the rosemary sprigs (not a big deal if a few leaves remain behind). Then combine this with the onion, celery, mushroom, bean mixture and set aside until you are ready to assemble and bake.

For the potato topping. Remove the baked potatoes from the oven and scrap the potato out of the skins. Then lightly mash and put in a mixer with the wire whip attachment. Add 1 cup of light cream, 1/4 cup of parmesan, 1/2 tsp Salt and 1/4 tsp pepper. Whip this mixture on high until nice and smooth.

To assemble the pie, pour vegetable filling into a pie dish or individual gratin dishes. Then spread out the potato mixture covering all the vegetables and sprinkle the top with grated parmesan cheese for a nice crust. Bake at 350 degrees F for 35-45 minutes until a nice golden crust forms.

Let stand for a few minutes before serving.