Stewed Onions Shepherd’s Pie with Rosemary

Name: Stewed Onions Shepherd’s Pie with Rosemary
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Dutch
Ingredients: 2 pounds (1 kilo) russet potatoes; 1 ⅓ pounds (600 grams) parsnips; 1 cup (200 ml) milk; ¼ cup (25 grams) butter; 2 sprigs of rosemary; 1 recipe onion stew - baking dish 8 x 11 inch (20 x 38 cm)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

The stewed onions on the previous page are a great base for this vegetarian take on “shepherd’s pie,” a classic casserole topped with mashed potatoes. The ribbed pattern on the potatoes not only looks pretty, it makes for an extra-crispy crust.

Ingredients

2 pounds (1 kilo) russet potatoes
1 ⅓ pounds (600

Europe
Netherlands
Pie
Vegetarian

Method

PEEL the potatoes and parsnips and cut them into pieces 1 ½–2 inches (3–4 cm) long. Cook the potatoes with the parsnips in plenty of salted water for 15-20 minutes until done.

HEAT the milk along with the butter and the rosemary sprigs. Remove the milk from the heat, cover, and allow to infuse for 15 minutes. Meanwhile, heat the onion stew over low heat.