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Wild Mushroom Shepherd’s Pie
A mix of wild and cultivated mushrooms are cooked in Pinot Noir in the style of Beef Bourguignon with baby sweet carrots, pearl onions, and parsnips. A golden-brown potato crust makes for beautiful texture and a compelling presentation.
Balancing vibrancy with bold earth, floral, and fruit notes, our Fiddlestix Pinot Noir perfectly enhances this vegetarian twist on holiday classic dish.
Etude Fiddlestix Santa Rita Hills Pinot Noir
This pinot noir is bright and cheery with lifted aromas of Bing cherry, ripe nectarine, and golden peach. Layers of sweet baking spice are beautifully integrated, all framed by vibrant acidity and a lengthy, mouthwatering finish. This wine has substance and complexity, making it very appealing to drink now, while also promising much more to come.
Large deep baking pan or Le Creuset (or similar) Dutch oven
Piping bag, or cut one corner of a one-gallon baggie
Potato ricer, masher, or whatever else you use to make mashed potatoes
Directions for the Shepherd’s Pie
1 large yellow onion, diced
2 garlic cloves, chopped finely
2 tbsp. cooking oil
1 lb. of your favorite mushrooms ( I used 6 ounces shitake, 6 ounces baby bella, 4 ounces hen of the woods mushrooms) stems removed, cleaned, and sliced
1 tbsp. chopped fresh thyme
1 tbsp. tomato paste
2 cups of Fiddlestix Pinot Noir or another dry red wine
4 cups vegetable stock
1 tbsp. of unsalted butter
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, melt the butter, and season with salt.
Directions for the Vegetables
(Chef’s 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 (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 (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
Blanch vegetables for 1 minute in a large pot of salted boiling water. Remove to an ice bath to stop the cooking process.
Directions for the Potato Mousse
6 medium Yukon Gold Potatoes, peeled
2 tbsp. heavy cream
1 tbsp. unsalted butter
Salt to taste
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 a dough. (If it's 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 mushroom mixture.
6. Place the parsnips, carrots, and turnips, one-by-one to cover the mushrooms.
7. 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 potato mounds turn golden brown.