RECIPE: WINTER VEGETABLE SHEPHERDS PIE
One winter when we lived in the cabin and were snow bound for days, our next door neighbors, who we only knew by across the fence smiles and waves, invited us to come over for a supper potluck. When the pie was ready, we bundled up in our boots, jackets, hats, and mittens, trudged through a field of deep snow and enjoyed a fine evening of food and conversation around their table.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion cut into 1/2-inch chunks
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 cup cider
- 3 tablespoons flour gluten free flour can be substituted if desired
- 3 cups stock mushroom, chicken, rabbit, or vegetable
- 3/4 pounds boiling onions brown skins removed, cut into halves
- 4 cloves garlic chopped
- 4 medium carrots peeled, cut in half and cut into 2 inch half moon pieces
- 1 large or 3-4 small parsnips peeled, cut in half and cut into 2-3 inch half moon pieces
- 1/2 pound mushrooms cut in halves
- 1 head cauliflower broken or chopped into medium pieces
- 10 Brussels sprouts
- 2 tablespoons butter
- 2 tablespoons olive oil
POTATO CRUST INGREDIENTS
- 2 and 1/4 pounds potatoes peeled and cut in quarters
- 1/3 cup butter
- 1 cup sharp cheddar cheese grated (reserve 1/3 cup to sprinkle over the top)
- 1/2 teaspoon thyme
- salt and pepper
TO MAKE THE PIE
Make the sauce. (See below)
Make the filling. (See below)
Spoon the filling mixture into a deep-dish pie pan or a large baking dish
Cover with the potato mixture and sprinkle the remaining ⅓ cup cheese over the top.
When ready to bake, preheat the oven to 375F and bake for 40 minutes.
Melt the butter and oil in a Dutch oven. Add onions, parsley, thyme, marjoram, bay leaf, and salt and cook until the onions are brown but not burned. Stir occasionally.
Add the cider and let cook until the liquid is reduced by about half.
Add flour and stock. Stir with a spoon to break up any lumps.
Bring to a boil then cover and turn down heat to simmer for about 20 minutes.
In a medium pot, boil water, add some salt. Add the cauliflower pieces and Brussels sprouts, and let boil for about a minute. Remove. Rinse with cold water and set aside.
In a large skillet melt 1 tablespoon butter and 1 tablespoon olive oil. Add onions, garlic, carrots and parsnips, and cook for about 4 minutes. Stir occasionally. Add half the sauce, cover the pan, lower the heat, and simmer.
In another large skillet heat the remaining butter and oil. Add the mushrooms and 1/4 teaspoon salt, turn the heat to high, and cook for a few minutes.
Add the mushrooms, onion, garlic, carrots, and parsnips, to the cauliflower, and Brussels sprouts. Add the remainder of the sauce. Raise the heat to medium and cook for 5 minutes or so while stirring occasionally. Add salt and pepper to taste.
PROCEDURE POTATO CRUST
Cover the potatoes with water plus 1 teaspoon of salt and boil until they are tender, about 20 minutes. Drain well and put them back into the pot with the butter, 2/3 cup of the cheese, and thyme.
Mash the potatoes until they are smooth. Add salt and pepper to your taste.