Having Irish taste buds and loving anything with potatoes, shepherd’s pie has long been a favorite of mine. The shepherd’s pie of my youth was made with a mix of vegetables, ground beef, and mashed potatoes. The shepherd’s pie of my parenting years replaced the mashed white potatoes with mashed sweet potatoes. The kids were more amenable to the sweetness those potatoes added to the dish.

My current favorite version of shepherd’s pie goes back to white potatoes, but instead of ground beef, it uses a variety of mushrooms, making this a vegetarian version. We added carrots to the recipe for even more flavor and depth and to add just the tiniest hint of sweet. Eric prefers our latest variation on shepherd’s pie over the beef one because of all the mushrooms. He is a huge mushroom fan! We typically use about a pound of cremini mushrooms and add in a mix of oyster, shiitake, and chanterelle mushrooms to make up the other pound of mushrooms needed. This is a winner in the vegetarian comfort food meal category!

Mushroom Shepherd’s Pie (adapted from tasteofhome.com) Total Time Required: 1 hour, Prep Time: 45 minutes. Bake Time: 15 minutes, Makes: 6 servings

Ingredients:

• 6 tablespoons butter, softened, divided
• 3 tablespoons olive oil, divided
• 2 pounds fresh mixed mushrooms (sliced cremini, or chopped oyster, shiitake, or  chanterelle mushrooms)
• 1 large onion, thinly sliced
• 1/2 pound carrots, sliced
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup vegetable stock
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh thyme
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon all-purpose flour
• 6 medium red potatoes, about 2 pounds, cubed
• 1/4 cup milk
• 1 teaspoon garlic powder
• 3/4 cup (about 3 ounces) shredded cheddar cheese

Directions:

Place the potatoes in a large saucepan, adding water to cover them. Bring the potatoes to a boil. Reduce the heat and cook, uncovered, for 10-15 minutes or until they are tender. Drain the potatoes and return them to the pan.

Mash the potatoes, gradually adding the milk, 3 tablespoons of butter, the garlic powder, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.

While to potatoes cook, preheat the oven to 425° F. In a Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat. Add the mushrooms, cook them for 4-6 minutes, stirring once halfway through, until they are browned. Remove them from the pan and set them aside.

In the same pan, heat the remaining tablespoon of oil. Add the carrots to the pan and cook, stirring occasionally for 2-3 minutes.

Add the onion to the carrots and cook, stirring occasionally, for 3-4 minutes or until everything is tender. Add the garlic and cook 1 minute longer.

Add the wine to the pan, stirring to loosen the browned bits from the pan. Bring it to a boil and cook for 2-3 minutes or until the wine is almost evaporated.

Stir in the stock, parsley, thyme, 1/4 teaspoon each salt and pepper, and the mushrooms. Bring it all to a boil and cook for 3-4 minutes longer or until the liquid is reduced by half.

In a small bowl, mix the flour and 1 tablespoon of softened butter, until it is blended. Stir it into the mushroom mixture until it has thickened.

Transfer the mushroom mixture to a greased 8×8-inch baking dish.

Spread the potatoes over the mushroom mixture.

Sprinkle the cheese evenly over the top.

Bake the dish for 15-20 minutes or until it is heated through.

Top with additional thyme or parsley, for serving.

The pub has come to us!  ~Linda

Mushroom Shepherd’s Pie (adapted from tasteofhome.com) Total Time Required: 1 hour, Prep Time: 45 minutes. Bake Time: 15 minutes, Makes: 6 servings

Ingredients:

• 6 tablespoons butter, softened, divided
• 3 tablespoons olive oil, divided
• 2 pounds fresh mixed mushrooms (sliced cremini, or chopped oyster, shiitake, or  chanterelles)
• 1 large onion, thinly sliced
• 1/2 pound carrots, sliced
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup vegetable stock
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh thyme
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon all-purpose flour
• 6 medium red potatoes, about 2 pounds, cubed
• 1/4 cup milk
• 1 teaspoon garlic powder
• 3/4 cup (about 3 ounces) shredded cheddar cheese

Directions:

Place the potatoes in a large saucepan, adding water to cover them. Bring the potatoes to a boil. Reduce the heat and cook, uncovered, for 10-15 minutes or until they are tender. Drain the potatoes and return them to the pan. Mash the potatoes, gradually adding the milk, 3 tablespoons of butter, the garlic powder, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.

While to potatoes cook, preheat the oven to 425° F. In a Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat. Add the mushrooms, cook them for 4-6 minutes, stirring once halfway through, until they are browned. Remove them from the pan and set them aside.

In the same pan, heat the remaining tablespoon of oil. Add the carrots to the pan and cook, stirring occasionally for 2-3 minutes. Add the onion to the carrots and cook, stirring occasionally, for 3-4 minutes or until everything is tender. Add the garlic and cook 1 minute longer. Add the wine to the pan, stirring to loosen the browned bits from the pan. Bring it to a boil and cook for 2-3 minutes or until the wine is almost evaporated. Stir in the stock, parsley, thyme, 1/4 teaspoon each salt and pepper, and the mushrooms. Bring it all to a boil and cook for 3-4 minutes longer or until the liquid is reduced by half.

In a small bowl, mix the flour and 1 tablespoon of softened butter, until it is blended. Stir it into the mushroom mixture until it has thickened. Transfer the mushroom mixture to a greased 8×8-inch baking dish.

Spread the potatoes over the mushroom mixture. Sprinkle the cheese evenly over the top. Bake the dish for 15-20 minutes or until it is heated through. Top with additional thyme or parsley, for serving.