Wild Mushroom Shepard’s Pie

(Makes 6-10 servings)

Pair with Etude Fiddlestix Santa Rita Hills Pinot Noir

BEFORE YOU START:

Large deep baking pan or Le Creuset (or similar) Dutch oven

Piping Bag or you can use a one-gallon baggie and cut one corner

Potato Ricer or whatever you use to make mashed potatoes

DIRECTIONS:

1. Blanch vegetables for one minute in a large pot of salted boiling water. Remove to an ice bath to

stop the cooking process.

2. In a large pot over medium heat, sweat the onions and garlic with 2 tbsp. cooking oil and cook until translucent, for about 10 minutes.

3. Add the mushrooms and cook for another 10 minutes

4. Add the thyme and tomato paste and cook for an additional 5 minutes

5. Deglaze with the Pinot Noir wine and continue cooking over a low flame until reduced by half

6. Add the vegetable stock and continue cooking over a low flame until reduced by one quarter

7. Turn off the heat, mount the butter, and season with salt.

(B) Vegetables

INGREDIENTS: (Note- quantities listed below may vary depending on the size of your vegetables)

10 pearl onions, skinned and washed

6 medium turnips, peeled and cut in quarters (Chef’s note- if using baby turnips, there is no

need to peel them but you’ll need twice as many)

5 small parsnips, peeled, cored, and cut about the same size as the pearl onions (Chef’s note- if

using baby parsnips, there is no need to peel them but you’ll need twice as many)

1 large carrot, peeled, cut the same size as the pearl onions

DIRECTIONS:

Blanch vegetables for 1 minute in a large pot of salted boiling water. Remove to an ice bath to stop the cooking process.

(C) Potato Mousse

INGREDIENTS:

6 medium Yukon Gold Potato, peeled

2 tbsp. heavy cream

1 tbsp. unsalted butter

Salt to taste
DIRECTIONS:

1. Boil the potatoes in salted water until tender

2. Mash, using a potato ricer, as if you were making mashed potatoes

3. While potatoes are still hot, add the butter and salt. Add the cream little by little, making sure

the potato mixture is not too wet. The texture should be similar to that of dough. (If it is too

wet, you will have trouble piping it).

4. Cool and add to a piping bag

5. In a Le Creuset or similar Dutch oven, add the Mushrooms a la Pinot Noir

6. Then, place the parsnips, carrots, and turnips, one by one to cover the mushrooms

7. Then, pipe the potato mousse, creating small mounds.

8. Cook at 400° for 20 to 25 minutes. You’ll know the dish is ready when you see bubbles coming

from the sides of the casserole and the mounds turn golden brown