Serious Eats: Recipes

Cook the Book: Shepherd's Pie

I work in a restaurant, which means that most nights I'm not home for dinner. My workday starts around 4 p.m. and ends sometime after midnight. This schedule is not ideal for many reasons, but mainly for the fact that my fiancé has a 9-to-5 job. We don't have the opportunity to eat together more than a night or two a week, and he's usually left to fend for himself when dinnertime rolls around.

My fiancé is a fantastic cook and more than capable of feeding himself, but the caretaking part of me reverts to 1950s housewife mode and I try to make a big batch of something I know will sustain him for at least a few dinners—it makes me feel better. Sunday morning has become a time for making a big batch of chili, curry, or some sort of casserole or stew. So when I saw this recipe for Shepherd's Pie from Carol Gelles' 100 Best Vegetarian Recipes, I knew that it was going to be a winner.

It took a little more than an hour to prepare, preparation and baking time included, and emerged from the oven beautifully browned and bubbling. I left for work and checked back in around dinnertime—it was a success! Great for dinner around 8 and still good reheated at 1 a.m., when I got home and had my dinner!

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