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Vegetable Shepherd’s Pie
What You Need
• 2 lbs gold potatoes, peeled and diced
• Kosher salt
• 2 T extra-virgin olive oil
• 1 large onion, diced
• 3 large carrots, cut into ½ inch chunks
• 2 stalks celery, cut into ½ inch chunks
• 1 bunch turnips, halved or quartered if too large
• 6 cloves garlic, minced
• Freshly ground pepper
• ½ bunch fresh parsley, cleaves chopped (stems reserved)
• 1 ½ T Worcestershire sauce
• 5 T unsalted butter
• ¾ cup chopped veggie burgers
• 2/3 cup milk or half & half
• Grated parmesan cheese, for sprinkling (optional)

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 ½ cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 T butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm. Drain the potatoes and mash with the remaining 3 T butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.


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