Vegetarian Shepherd's Pie

Ingredients for Vegetarian Shepherd's Pie

• 275g pearl onions (about 550ml )

• 9 tablespoons olive oil, divided

• 675g seitan, sliced 1/4 inch thick and patted dry

• 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed

• 3 vitlöksklyftor, hackade

• 450g cremini mushrooms, trimmed and quartered

• 350g carrots (about 4 medium), cut into 3/4-inch-thick pieces

• 350g parsnips (about 4 medium), cut into 3/4-inch-thick pieces

• 2 tablespoons thyme leaves

• 1 tablespoon chopped rosemary

• 1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône

• 3 tablespoons unsalted butter, softened

• 3 tablespoons plain flour

• 850ml hot rich vegetable stock

• 1/2 cup chopped flat-leaf parsley

• 1.1kg Yukon Gold potatoes

• 350g celery root, peeled and cut into 1-inch pieces

• 1/2 stick unsalted butter

• 120ml whole milk

• 120 ml vispgrädde

• Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish

• a potato ricer or a food mill fitted with medium disk

Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.

Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.

Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoons salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.

Add mushrooms and 1/2 teaspoons salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.

Add wine to pot and boil until reduced to about 240ml , 10 to 15 minutes.

While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.

Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.

Remove from heat and stir in parsley.

Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 120ml cooking water, then drain in a colander.

Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoons pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.

Preheat grill. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.

Spoon potato mixture over stew and spread evenly to cover. Grill about 3 inches from heat until top is golden, about 5 minutes.

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