| Yield: | Serves 6 |
| Yield: | Serves 6 |
Ingredients
- 2 cups diced parsnips
- 2 cups diced carrots
- 1 cup diced yellow beets
- 1 cup diced rutabaga
- 12 pearl onions, peeled
- 6 cloves roasted garlic (see below)
- 3 cups chopped Swiss chard stems and leaves
- 1 teaspoon minced fresh tarragon
- 1 teaspoon minced flat-leaf parsley
- Coarse salt and freshly ground black pepper
- 6 tablespoon unsalted butter, melted
- 2 cups chicken broth
- 4 cups mashed potatoes
- 1/4 cup fresh breadcrumbs
- 1 whole head or 6 cloves of garlic
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 3-quart deep casserole. Set aside.
- Toss the parsnips, carrots, beets, rutabaga, pearl onions, and garlic together in a large bowl. Add the chard, tarragon, parsley, salt and pepper to taste, and 1/4 cup of the melted butter. Transfer the mixture to the prepared casserole and add the chicken broth. Cover the casserole tightly with aluminum foil.
- Bake for about 35 minutes, or until all of the vegetables are tender. Remove the casserole from the oven and remove the foil. Do not turn the oven off.
- Cover the vegetables with the mashed potatoes. Brush the top with the remaining two tablespoons melted butter and sprinkle with the breadcrumbs. Return to the oven for about 15 minutes, or until the potatoes are golden brown and crusty. Serve hot.
- Coat the whole head or individual cloves with olive oil, wrap the garlic in aluminum foil, and roast it in a pan in a preheated 325-degree oven for about 1 hour, or until the flesh is very soft when pierced with a knife.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 396 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 33 mg |
| Sodium | 1051 mg |
| Serving Size | 1 of 6 servings |
| Calories | 396 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 33 mg |
| Sodium | 1051 mg |
Reviews
The use of chicken broth makes this a non-vegetarian shepherd’s pie
I used this recipe as a base with a few substitutions based on what I had available. I used carrots, cauliflower, white onion, green and purple cabbage, red beets, and celery. I also substituted vegetable broth for the chicken kind. The tarragon and the roasted garlic seemed to be the important part. It worked for me–I loved it!
Use Organic Vegetables! It makes this dish delish!
This recipe is absolutely terrible. Instinct told me that cooking vegetables in chicken broth with only a few added herbs and spices wouldn’t yield an exciting meal, but I went ahead with it anyway. In fact, my instinct was right. As tasty as root vegetables are, the chicken broth does little to complement or draw out the natural flavors of the veggies, or spread the wealth of taste from the roasted garlic. The pearl onions seemed out of place. I doctored the veggies by draining some of the excess liquid, and adding some grated parmesan and a pinch or two of thyme midway through cooking – it helped a little but wasn’t enough to salvage this dish. Don’t waste your time on this.