Vegetable Shepherd's Pie

Ingredients

• 3 large carrots cut into 1/2-inch chunks
• 2 stalks celery cut into 1/2-inch chunks
• 0.5 bunch parsley fresh chopped (stems reserved)
• 6 cloves garlic minced
• 4 servings kosher salt 
• 0.7 cup milk 
• 2 tablespoons olive oil extra-virgin
• 1 large onion diced
• 4 servings pepper freshly ground
• 5 tablespoons butter unsalted
• 0.8 cup veggie patty chopped
• 1.5 tablespoons worcestershire sauce 
• 6 medium yukon gold potatoes diced peeled
• 1 bunch if halved quartered

Equipment

• pot
• casserole dish
• wooden spoon
• broiler
• stove
• kitchen twine

Directions

1. Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
2. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat.
3. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes.
4. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes.
5. Remove the parsley stems and stir in the chopped parsley. Keep warm.
6. Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole.
7. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
8. Photograph by Antonis Achilleos