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

Mushroom Shepherd’s Pie
Mushroom Shepherd’s Pie
Mushroom Shepherd’s Pie
Servings Prep Time Cook Time
6servings 45minutes 15minutes
Servings Prep Time
6servings 45minutes
Cook Time
15minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.
Recipe Notes

Nutrition Facts
1.500 cups: 354 calories, 22g fat (10g saturated fat), 40mg cholesterol, 636mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 11g protein.