Shepherdless Pie

Photo: Randy Mayor

The semifirm reclette can be found in supermarkets' specialty cheese sections. Gruyere can be substituted.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 30%
  • Fat: 8.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.7g
  • Carbohydrate: 37.8g
  • Fiber: 7g
  • Cholesterol: 24mg
  • Iron: 3.5mg
  • Sodium: 612mg
  • Calcium: 280mg


  • 1 1/2 cups diced peeled celeriac (celery root)
  • 2 large peeled baking potatoes, chopped (about 1 1/2 pounds)
  • 1/2 cup 1% low-fat milk
  • 1 1/3 cups chopped peeled Granny Smith apple
  • 1 1/2 tablespoons butter, divided
  • 1 teaspoon salt
  • 1 1/2 cups finely chopped onion
  • 1 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 cup finely chopped peeled turnip (about 1/2 pound)
  • 3 1/2 cups sliced mushrooms
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon ground savory
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1/2 cup apple juice
  • 3/4 cup (about 3 ounces) grated raclette or Gruyère cheese
  • 1 (10-ounce) bag fresh spinach
  • Cooking spray
  • 2 tablespoons dry breadcrumbs


  1. Preheat oven to 350°.
  2. Place celeriac and potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 12 minutes or until potatoes are tender. Drain.
  3. Bring the milk to a boil in a saucepan over medium heat; add apple, reduce heat, and simmer, uncovered, 7 minutes.
  4. Place potato mixture, apple mixture, 1 1/2 teaspoons butter, and salt in a food processor; process until smooth. Set aside.
  5. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery; saute 5 minutes. Add turnip; cook 3 minutes. Add mushrooms, parsley, savory, and thyme; cook 2 minutes or until vegetables are tender and liquid almost evaporates. Sprinkle with flour; stir well, and cook 2 minutes. Stir in apple juice; cook 2 minutes. Cool to room temperature. Stir in cheese.
  6. Steam spinach, covered, 5 minutes or until done. Drain and coarsely chop.
  7. Coat 6 (12-ounce) souffle dishes with cooking spray. Spoon 1/2 cup potato mixture into each dish. Top each with 1/3 cup spinach; top spinach with 2/3 cup onion mixture. Spoon remaining potato mixture evenly into each dish. Sprinkle evenly with breadcrumbs. Bake at 350° for 30 minutes.
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