Easy as Shepherd's Pie

Photo by Adam Milliron. Styled by Quelcy Kogel

Root – a – what? A crossbreed between turnips and cabbage, rutabagas are a bit homely, and often overlooked among the prettier fall and winter produce. However, these old world root vegetables are wildly versatile and make a wonderfully rich substitute for potatoes, as in this Shepherd’s Pie recipe by Rhonda Schuldt.  

 Once peeled, your options for using this nutrition-packed winter veggie are endless. Raw rutabagas are crisp with a nice bite that is less bitter and pungent than its turnip ancestor, making it far more appealing, and a great addition to salads or crudité platters. Cooking, however, takes the rutabaga to a whole new level, bringing out its sweet yet savory personality.  

·       Cube and toss with olive oil and roast in a hot oven along with other seasonal root veggies for a hearty side dish.  

·       Slice paper-thin, drizzle with olive oil, add a sprinkle of salt and roast in at 225 degrees until crisp for amazing veggie chips.  

·       Dice and add to soups or chowders as a delicious substitute for potatoes.  

·       Or, simply boil and mash with a little cream and butter for a beautiful, rich alternative to your typical mashed spuds.  

With so many ways to enjoy, it’s time to incorporate rutabagas into your fall veggie repertoire.

Shepherd’s Pie with Rutabaga

Filling:

2 pounds lean ground beef

1 pound ground lamb

1 cup diced carrot

1 cup diced onion

½ cup diced rutabaga

12 ounces sliced mushrooms (button, crimini, etc.)

½ teaspoon dried thyme

1 teaspoon granulated garlic

2 tablespoons rice flour (or all-purpose flour)

¾ cup red wine

¾ cup beef stock

Salt and pepper to taste

Over medium-high heat, brown ground beef and lamb in a large sauté pan. Add diced carrot, onion, rutabaga, sliced mushrooms, thyme, and granulated garlic. Cook for 5 minutes. Stir in the flour until thoroughly mixed with browned meat and the vegetables. Pour in the wine and stock, stir and cook until thickened.  Turn off heat and season with salt and pepper to taste.

Topping:

2 large russet potatoes, peeled and cubed

2 rutabagas, peeled and cubed

2 tablespoons salt

4 tablespoons butter

1/3 cup half and half

½ cup Greek yogurt

1 teaspoon granulated garlic

Salt and pepper to taste

Place potatoes and rutabagas in a large stockpot and cover with water and add salt. Bring to a boil and cook 30 minutes or until tender. Drain. With a ricer or potato masher, mash the cooked potato-rutabaga mixture. Stir in butter, half and half, Greek yogurt, and seasonings.  

Spray a cast-iron skillet or heavy baking dish with nonstick cooking spray. Pour in filling.  Top with potato-rutabaga topping.  

Place in a 350-degree oven and bake for 30 minutes, or until bubbly and topping is lightly browned.

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