Vegetarian Shepherd's Pie Recipe

Ingredients (24)

• For the filling:
• 1/4 cup + 2  tablespoons all-purpose flour
• 4 tablespoons (1/2 stick) soft, unsalted butter
• 3 1/2 cups low-salt vegetable stock or water
• 1 cup white wine
• 8 ounces baby carrots (about 2 cups)
• 8 ounces cremini or button mushrooms, halved, or quartered if large (about 2 cups)
• 4 stalks celery, cut into 1-inch lengths (about 2 cups)
• 1 bay leaf
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces green beans, cut into 2-inch lengths (about 2 cups)
• 1 cup frozen pearl onions
• 1 1/2 cups frozen peas
• 1/2 cup whole milk or cream (optional)
• For the topping:
• 2 1/2 to 3 pounds Yukon gold potatoes (about 4 very large potatoes), peeled and cut into 2-inch pieces
• 2 1/2 teaspoons salt
• 1 cup milk
• 3 tablespoons unsalted butter, cut into 2 or 3 pieces
• 1/8 teaspoon ground black pepper
• 2 1/3 cups grated sharp cheddar
• 1/2 bunch scallions, finely chopped
• 1/2 cup fresh parsley, chopped