A meatless version of Sheppard’s Pie. If you are making this for a milchig meal, add a layer or shredded mozzarella cheese between the onions and the potatoes—mm, mm! If you use mushrooms, a layer of sautéed mushrooms adds lots of flavor to this dish.
For the potatoes
5 Idaho potatoes, peeled
1 teaspoon lemon juice
3 tablespoons light olive oil
½ cup chicken broth
1 teaspoon kosher salt and freshly ground pepper to taste
for the caramelized onions:
1 large sweet yellow onion
1 tablespoon olive oil
1 teaspoon brown sugar, honey or granulated sugar
¼ cup white wine
½ teaspoon kosher salt and freshly ground pepper to taste
Cube and cook potatoes until just soft enough to pierce with a knife. Drain and mash potatoes as smoothly as possible, adding lemon juice, oil, broth, salt and pepper.
Peel and slice yellow onion. Place onions with olive oil into a heavy duty saucepan, cover and cook on medium heat for about 5 minutes, (or until softened). Toss often while cooking. Sprinkle onions with sugar and wine and sauté until onions are caramelized. Season with salt and pepper.
Heat oven to 375 degrees F.
Place half the potatoes in a 9” pie deep pie plate or oven-to-table dish. Top with the caramelized onions. Place remaining potatoes in a piping bag fitted with a large star tip and pipe potatoes on top of onions in a decorative design. Bake 35 minutes or until top is browned and crispy.