Directions: |
Directions:1. Dice potatoes into ½-inch pieces (without peeling). Place in a large pot and add enough water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork (15-20 minutes). Drain, reserving ½ cup liquid, and return potatoes to pot. Keep covered off heat.
2. While potatoes cook, trim and quarter mushrooms (or use pre-sliced). Peel and finely dice carrots and onion. Strip the thyme leaves from the stems.
3. Heat oil in a large, ovenproof skillet over medium-high heat. Add mushrooms and salt. Cook, stirring occasionally, until lightly browned (5 minutes).
4. Add more oil to pan, then carrots and onions. Cook, stirring, until all vegetables are softened (5-6 minutes).
5. Add 2. Tbsp. butter to pan, then add thyme, garlic powder, and flour. Cook, stirring constantly, until combined and there are no white spots left (1 minute). Stir in tomato paste.
6. Add 1 cup water and stock concentrate. Stir well, scraping up browned bits. Bring to a boil then reduce heat to low and cook until slightly thickened (2-3 minutes). Season with salt and pepper to taste.
7. Uncover potatoes and add sour cream, half the cheddar, and 3 Tbsp. butter. Mash until smooth and creamy, adding reserved potato liquid as needed. Season with salt and pepper to taste.
8. Heat broiler to high. Spoon mashed potatoes on top of vegetable filling, spreading in an even layer and leaving a 1-inch border around the edges of the pan. Sprinkle with remaining cheddar.
9. Broil until cheese is lightly browned (3-4 minutes), watching the whole time. Let rest at least 5 minutes before serving. |
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Notes: |
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Notes: A classic shepherd's pie would use beef or lamb, mixed with vegetables and gravy, and topped with cheesy mashed potatoes. This version substitutes mushrooms and still makes a hearty one-dish dinner. If you have leftover mashed potatoes, you can skip step 1 and mix about 2 cups (??) of the potatoes with the sour cream, cheddar, and butter to make the topping.
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