This spinach is not only terrific in the shepherd's pie but makes a delicious side dish for many other meals.

　　Active time: 20 min Start to finish: 30 min

　　

Ingredients

Makes 4 (side dish) servings

　　1 1/2 lb baby spinach

　　1/2 small onion, finely chopped

　　2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　1 cup plus 2 tablespoons warm milk

　　2 tablespoons freshly grated parmesan

　　1/2 teaspoon salt

　　Pinch of freshly grated nutmeg

　　

Step 1

Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

　　

Step 2

Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.

　　Cooks' note:

　　• Spinach can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding.