Wine-Braised Beef and Celery Root Shepherd's Pie
In France, shepherd's pie is known as hachis Parmentier, named for Antoine Parmentier, an apothecary to King Louis XVI. Parmentier extolled the virtues of the maligned potato (the French thought it was food for pigs or, worse, caused leprosy) and helped avert famine by getting the French to eat potatoes. Three centuries later, Yves Camdeborde uses the potato as a way to get his kids to eat celery root. For his brasserie menu, Camdeborde spreads a buttery puree of potatoes mixed with celery root over tender, juicy beef cheeks, then tops it with crunchy bread crumbs. More Braising Recipes
The assembled shepherd's pie can be refrigerated for 2 days. Bring to room temperature and bake for 25 to 30 minutes.
This buttery, beefy dish can handle a wine with a decent amount of tannin, such as a lush Chianti Classico.