Name: Mushroom Shepherd's Pie
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 2 tablespoons butter -; 3 tablespoons olive oil, divided -; 1 pound sliced fresh button mushrooms -; 1/2 pound coarsely chopped fresh oyster mushrooms -; 1/2 pound coarsely chopped fresh chanterelle 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 tablespoons minced fresh parsley -; 2 tablespoons minced fresh thyme -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1 tablespoon all-purpose flour -; 1 tablespoon butter, softened -; Topping: -; 6 medium red potatoes, cubed -; 1/4 cup 2% milk -; 2 to 4 tablespoons butter -; 1 teaspoon garlic powder -; 3/4 teaspoon salt -; 1/4 teaspoon pepper -; 3/4 cup shredded cheddar cheese -; Optional: Additional thyme or parsley -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Shepherd's Pie

1. 2 tablespoons butter -

2. 3 tablespoons olive oil, divided -

3. 1 pound sliced fresh button mushrooms -

4. 1/2 pound coarsely chopped fresh oyster mushrooms -

5. 1/2 pound coarsely chopped fresh chanterelle mushrooms -

6. 1 large onion, thinly sliced -

7. 3 garlic cloves, minced -

8. 1/2 cup dry red wine or vegetable stock -

9. 1/2 cup vegetable stock -

10. 2 tablespoons minced fresh parsley -

11. 2 tablespoons minced fresh thyme -

12. 1/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. 1 tablespoon all-purpose flour -

15. 1 tablespoon butter, softened -

16. Topping: -

17. 6 medium red potatoes, cubed -

18. 1/4 cup 2% milk -

19. 2 to 4 tablespoons butter -

20. 1 teaspoon garlic powder -

21. 3/4 teaspoon salt -

22. 1/4 teaspoon pepper -

23. 3/4 cup shredded cheddar cheese -

24. Optional: Additional thyme or parsley -

How to cook deliciously - Mushroom Shepherd's Pie

1. Stage

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. Stage

In the same pan, heat remaining oil. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until wine is almost evaporated, 2-3 minutes. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes longer.

3. Stage

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. Stage

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.

5. Stage

Spread potatoes over mushroom mixture; sprinkle with cheese. Bake until heated through, 15-20 minutes. If desired, top with additional thyme or parsley.