Recipe: Charlie Palmer's Vegetable Shepard's Pie

VEGETABLE SHEPHERD'S PIE

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, peeled
3 cups chopped Swiss chard stems and leaves
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter, melted, divided use
3 cups chicken broth
FOR TOPPING:
4 cups mashed potatoes
1/4 cup fresh bread crumbs

Preheat oven to 350 degrees F. Lightly grease a 3-quart deep casserole. Set aside.

Toss parsnips, carrots, beets, rutabaga, pearl onions and garlic together in a large bowl. Add chard, tarragon, parsley, salt and pepper to taste, and 4 tablespoons melted butter. Transfer mixture to prepared casserole and add chicken broth.

Cover casserole tightly with foil. Bake for about 35 minutes, or until all vegetables are tender. Remove casserole from oven and remove foil. Do not turn oven off.

Cover vegetables with mashed potatoes. Brush top with remaining butter and sprinkle with bread crumbs. Return to oven for about 15 minutes, until potatoes are golden and crusty. Serve hot.

Makes 6 servings
Source: Charlie Palmer's Casual Cooking: The Chef of New York's Aureole Restaurant Cooks for Family and Friends by Charlie Palmer