Mushroom Shepherd’s Pie
“It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except for this mushroom shepherd’s pie. It’s a hearty vegetarian dish and I guarantee you won’t miss the meat either.” —Glen Warren, Edmonton, Alberta
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 2 tbsp butter
- 3 tbsp olive oil divided
- 1 lb sliced fresh button mushrooms
- 1/2 lb coarsely chopped fresh oyster mushrooms
- 1/2 lb pound coarsely chopped fresh chantrelle mushrooms
- 1 large onion thinly sliced
- 3 garlic cloves minced
- 1/2 cup dry red wine or vegetable stock
- 1/2 cup vegetable stock
- 2 tbsp minced fresh parsley
- 2 tbsp minced fresh thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp all-purpose flour
- 1 tbsp butter softened
- 6 medium red potatoes cubed
- 1/4 cup 2% milk
- 2-4 tbsp butter
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup shredded Cheddar cheese
- Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.
- In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half.
- In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish.
- Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.
- Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.
1.500 cups: 354 calories, 22g fat (10g saturated fat), 40mg cholesterol, 636mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 11g protein.