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Wild Mushroom Shepherd’s Pie With Potato-Chestnut Topping

Ingredients

• 3 pounds white mushrooms, coarsely chopped
• 1 pound leeks, white and light green parts only, chopped
• 1 carrot, chopped
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 1/2 tablespoon kosher salt
• 1 tablespoon thyme leaves
• 1 tablespoon black peppercorns
• 1/2 teaspoon hot curry powder
• 2 cups heavy cream
• 6 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons 
all-purpose flour
• 6 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 8 ounce rutabaga, peeled and cut into 1/3-inch dice
• 8 ounce turnips, peeled and cut into 1/3-inch dice
• 1/4 pound sunchokes, peeled and cut into 1/3-inch dice
• 1 small carrot, cut into 1/3-inch pieces
• 1 small parsnip, peeled and cut into 1/3-inch pieces
• Kosher salt
• Pepper
• 1 pound shiitake mushrooms, stemmed and caps quartered
• 2 pounds mixed cremini, oyster, maitake and portobello mushrooms, cut into bite-size pieces
• 1/2 cup finely chopped parsley
• 1/2 cup chopped chives
• 2 tablespoons chopped thyme
• 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
• One 5-ounce package roasted chestnuts
• 1 small parsnip, peeled and cut into 1-inch pieces
• 1 quart heavy cream
• 1/2 teaspoon freshly grated nutmeg
• Kosher salt
• 4 large egg yolks
• 1/4 cup mixed chopped parsley, chives and thyme

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