A vegetarian riff on a classic Shepherd’s Pie with an edamame and corn mixture baked under a creamy mashed potato crust.
Start to Finish: 1 hour PT1H0M
MASHED POTATO TOPPING:
3 pounds Russet potatoes, peeled and cubed
1/4 cup unsalted butter
1/2 cup heavy cream
Salt and pepper
2 tablespoons olive oil
1 large white onion, diced
2 medium carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups potato cooking water
2 tablespoons heavy cream
1 cup frozen edamame, thawed
1 cup frozen sweet corn, thawed
2 tablespoons fresh parsley, minced
1/2 teaspoon red pepper flakes (optional)
Salt and pepper
1. For mashed potatoes, peel and cube potatoes and add them to a large pot of lightly salted water. Cook until potatoes are fork tender, about 12 minutes.
2. Drain potatoes, reserving some potato cooking water for later. Return potatoes to hot pan and mash with butter and cream. Season mashed potatoes with salt and pepper.
3. For filling, add olive oil to a large cast iron skillet over medium heat. Add onion, carrot, and celery and cook until veggies are soft, about 5 minutes.
4. Add garlic and a pinch of salt and pepper to the mix. Continue to cook for another minute.
5. Add flour to the vegetable mix and stir together. Cook for a minute or two to cook out flour taste.
6. Slowly whisk in potato cooking water to form a light gravy in the pan.
7. Stir in cream, edamame, corn, parsley, and red pepper flakes. Continue to cook until vegetables are warmed through and gravy is thick. Season the filling with salt and pepper.
8. Turn oven broiler to HIGH heat and remove skillet from stovetop. Spoon a 1/2-inch thick layer of mashed potatoes over the skillet. Be careful to cover the entire skillet all the way to the edges. You might have some mashed potatoes left over.
9. Add skillet to the broiler and broil under high heat for about 2 minutes until the potatoes are browned.
10. Remove skillet and serve pie while warm.