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Mushroom And Root Vegetable Shepherd's Pie

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Mushroom And Root Vegetable Shepherd's Pie

Ingredients

  • 2 (10-ounce) packages of brown button mushrooms, wiped clean with a damp paper towel and halved or quartered, depending on size
  • 7 tablespoons extra virgin olive oil, divided
  • kosher salt and freshly ground black pepper
  • 1 large sprig fresh thyme
  • 1/2 medium butternut squash, peeled and cut into a medium dice (about 2 cups)
  • 3 large carrots, peeled and cut into a medium dice (about 2 cups)
  • 2 large parsnips, peeled and cut into a medium dice (about 2 cups)
  • 2 medium turnips, peeled and cut into a medium dice (about 1 1/2 cups)
  • 2 medium, waxy-type potatoes, peeled and cut into a medium dice (about 1 1/2 cups)
  • 2 small sweet potatoes, peeled and cut into a medium dice (about 1 1/2 cups)
  • 1 stick unsalted butter, divided
  • 3 large leeks, sliced into half-moons, rinsed clean of any grit (about 2 cups)
  • 4 ribs of celery, wiped clean and finely chopped (about 2 cups)
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh sage leaves
  • 4 tablespoons all-purpose flour
  • 1/2 cup sherry, vermouth or dry white wine
  • 3 cups low-sodium vegetable stock
  • 6 large baking potatoes, peeled and cut into large pieces (about 3 cups)
  • 1 cup whole milk
  • nonstick cooking spray
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Published 2014-09-09 12:35:25 (2 years ago).

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