Shepherd's Pie With Parsnip Topping

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Ingredients

Filling
  • 2 tablespoons (1/4 stick) butter
  • 1 cup sliced shallots (about 4 large)
  • 2 tablespoons all purpose flour
  • 3 tablespoons Madeira
  • 1 1/3 cups degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables
  • 4 cups 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables
  • 1 1/2 cups glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables
Topping
  • 1 pound parsnips, peeled, quartered lengthwise, woody core cut away
  • 3/4 pound russet potatoes, peeled, cut into 1-inch cubes
  • 1 tablespoon butter, room temperature
  • 1/4 cup heavy whipping cream, room temperature
  • 2/3 cup coarsely shredded Gruyère cheese (about 3 ounces), divided

Description

This Weeknight Dish Is Filled With Rich Chunks Of Vegetables And Topped With Mashed Parsnips And Potatoes.

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