Vermont: The Maple-Infused State
Pancakes, waffles, ice cream, beer, spirits, and pretty much everything in Vermont are connected to maple syrup in one way or another.
This recipe will chase away the cold on a winter’s night. For the best taste, we highly recommend sourcing your ingredients from local Vermont farmers! You can make this vegetarian by swapping out the beef with rehydrated TVP (texturized vegetable protein) or another vegetarian substitute (soy crumbles, tempeh, or vegetarian sausage).
Ingredients
SERVINGS: 6 Serving(s)
SHEPHERD'S PIE FILLING
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 pound ground beef or pork (or substitute vegetarian alternative)
- ¾ cup chicken broth (or use vegetable broth)
- ¼ cup pure Vermont maple syrup
- 1 tablespoon tomato paste
- 1 teaspoon fresh rosemary, chopped
- 1 cup green peas, fresh or frozen
SWEET POTATO TOPPING
- 2 pounds sweet potatoes (or a combination of sweet potatoes and parsnips), peeled and cut into chunks (about 2 medium potatoes and 2 parsnips)
- 2 tablespoons unsalted butter
- 2 ounces goat cheese
- ¼ cup heavy cream
- 2 tablespoons pure Vermont maple syrup
- Salt, to taste
Instructions
Preheat the oven to 375°F. In a large cast-iron pan or other oven-safe pan (such as a Dutch oven), heat the oil and sauté the onions and carrots until the onions are translucent and the carrots are soft.
Add meat (or substitute) and cook until browned, approximately 10 minutes. Drain any excess fat and then add the broth, maple syrup, tomato paste, and rosemary. Simmer for 10 minutes and then add the peas. Remove from the heat and set aside while you prepare the topping. For the topping, boil enough water to cook the sweet potatoes and parsnips. Cook until tender (about 20 minutes), drain, and mash with butter, goat cheese, heavy cream, maple syrup, and salt. Spread the topping on the meat and vegetable mixture. Bake until the topping is browned, 30 to 35 minutes. Serve hot and refrigerate any leftovers
About this recipe
Recipe from The Official Vermont Maple Cookbook (4th edition)
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