Root Vegetable Shepherd's Pie with Maple Glazed Onions
Team: Coventry Chefs
Host School: Coventry Village School
Age Group: Middle School
Ingredients
- 1 Onion, chopped
- 1/4 # Butter
- 1/4 cup Maple Syrup
- 4# Potatoes, peeled and diced
- 1/4# Mushrooms, sliced
- 3 Stalks Celery, chopped
- 5 Cloves Garlic, minced
- 3 Carrots, chopped
- 1 Celery Root, chopped
- 2 Beets, peeled and chopped
- 2 Parsnips, peeled and chopped
- 1 tablespoon finely chopped sage leaves
- 1 tablespoon finely chopped thyme leaves
- 1/3 cup Balsamic Vinegar
- 1 cup Heavy Cream
Preparation Instructions
Bring pot of salted water to boil and add potatoes. Boil 20-30 min.
In a skillet over medium heat melt 2 tbsp butter and cook onions until soft. Stir in maple syrup and cook until onions are slightly brown, stirring often. Remove from heat.
In a seperate pan sautee mushrooms in butter until soft, remove from pan and add to onions.
In large pot, sautee carrots, celery and garlic in more butter. Once the vegetables are soft add the remaning root vegetables. Season with salt, pepper, and herbs. Cook until browned and softened.
Add vinegar to deglaze pan. Let mixture simmer until slightly thickened. Add glazed onions and mushrooms to pan and continue to simmer until sauce thickens even more.
When potatoes are soft, drain and return to pot to mash. Stir in butter and cream. Season with salt and pepper.
Place vegetable mixture in caserole dish and spread to edges.
Scoop potatoes on top of vegetable mixture and spread to edges roughly.
Bake for 15 minutes.