Vegetarian Shepherd's Pie

epicurious.com

Weewah

subheading: For stew:

10 ounces pearl onions (about 2 ¼ cups)

9 tablespoon olive oil, divided

1 ½ pounds seitan, sliced ¼ inch thick and patted dry

3 medium leeks (white and pale green parts only), halved lengthwise, sliced ½ inch thick, and washed

3 garlic cloves, chopped

1 pound cremini mushrooms, trimmed and quartered

¾ pound carrots (about 4 medium), cut into ¾-inch-thick pieces

¾ pound parsnips (about 4 medium), cut into ¾-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 all-purpose flour

3 ½ cups hot rich vegetable stock

½ cup chopped flat-leaf parsley

subheading: For topping:

2 ½ pounds Yukon Gold potatoes

¾ pound celery root, peeled and cut into 1-inch pieces

½ stick unsalted butter

½ cup whole milk

½ cup heavy cream

Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk

Directions at epicurious.com

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