MUSHROOM SHEPHERD'S PIE

Mushroom Shepherd's Pie image

It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. -Glen Warren, Keswick, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 24

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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

Steps:

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.

Nutrition Facts : Calories 354 calories, Fat 22g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.