Shepherd'S Pie With Parsnip Topping

• 2 tablespoons (1/4 stick) butter
• 1 cup sliced shallots (about 4 large)
• 2 tablespoons all purpose flour
• 3 tablespoons Madeira
• 1 1/3 cups degreased braising liquid from
• 4 cups 3/4-inch cubes beef reserved from
• 1 1/2 cups glazed vegetables reserved from
• 1 pound parsnips, peeled, quartered lengthwise, woody core cut away
• 3/4 pound russet potatoes, peeled, cut into 1-inch cubes
• 1 tablespoon butter, room temperature
• 1/4 cup heavy whipping cream, room temperature
• 2/3 cup coarsely shredded Gruyere cheese (about 3 ounces), divided

1. Melt butter in large skillet over medium heat. Add shallots; saute until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD
2. Preheat oven to 375u0b0F. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute. Add butter and cream; mash until smooth. Stir in 1/3 cup cheese. Season with salt and pepper.
3. Transfer filling to 8x8x2-inch baking dish. Spread topping over filling. Sprinkle remaining cheese over. Bake until bubbling and top begins to brown, about 30 minutes.

butter, shallots, flour, madeira, degreased braising, beef reserved from, parsnips, potatoes, butter, heavy whipping cream, gruyuere cheese

Taken from www.epicurious.com/recipes/food/views/shepherds-pie-with-parsnip-topping-237036 (may not work)