Shepherd's Pie with Parsnip Topping

Ingredients

• 2 tablespoons flour 
• 4 cups red wine with glazed root vegetables
• 1 tablespoon butter room temperature
• 3 ounces gruyere cheese shredded divided
• 0.3 cup cup heavy whipping cream room temperature
• 3 tablespoons madeira wine 
• 1 pound parsnips peeled quartered
• 0.8 pound baking potatoes peeled cut into 1-inch cubes
• 1 cup shallots sliced ( 4 large)
• 1.3 cups red wine with glazed root vegetables
• 1.5 cups red wine with glazed root vegetables

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Melt butter in large skillet over medium heat.
2. Add shallots; sauté until beginning to brown, about 6 minutes.
3. Add flour; stir 1 minute.
4. Add Madeira, then braising liquid.
5. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.
6. Preheat oven to 375°F. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes.
7. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute.
8. Add butter and cream; mash until smooth. Stir in 1/3 cup cheese. Season with salt and pepper.
9. Transfer filling to 8x8x2-inch baking dish.
10. Spread topping over filling.
11. Sprinkle remaining cheese over.
12. Bake until bubbling and top begins to brown, about 30 minutes.