Shepherd's Pie with Parsnip Topping
A luxurious twist on traditional shepherd's pie featuring tender braised beef and root vegetables topped with a creamy parsnip and potato mash, finished with Gruyère cheese. This comforting dish transforms leftover brasato into an elegant casserole.
Ingredients
- •2 tablespoons butter
- •1 cup shallots
- •2 tablespoons all purpose flour
- •3 tablespoons Madeira
- •1⅓ cups braising liquid
- •4 cups cubed beef
- •1½ cups glazed vegetables
- •1 pound parsnips
- •¾ pound russet potatoes
- •1 tablespoon butter
- •¼ cup heavy whipping cream
- •⅔ cup Gruyère cheese
- •divided
Cooking Instructions
- 1.
Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.
10 min
- 2.
Preheat oven to 375°F. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute. Add butter and cream; mash until smooth. Stir in 1/3 cup cheese. Season with salt and pepper.
15 min
- 3.
Transfer filling to 8x8x2-inch baking dish. Spread topping over filling. Sprinkle remaining cheese over. Bake until bubbling and top begins to brown, about 30 minutes.
30 min
