Mushroom Shepherd’s Pie
Rate this recipe!
Ingredients
FOR THE FILLING
- 2 tablespoons extra-virgin olive oil
- 1 large onion, peeled and roughly chopped
- 2 medium carrots, peeled and sliced into ¼-inch half-moons
- 1 small leek, rinsed and thinly sliced
- 16 ounces button mushrooms, roughly chopped
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ cups full-bodied red wine
- 2 heaping tablespoons all-purpose flour
- ½ bunch fresh thyme, remove leaves
- 8 ounces wild mushrooms, roughly chopped or torn
- 1 tablespoon Dijon or spicy brown mustard
- 1 cup frozen peas
- 2 cups vegetable broth or water
- 1½ cups water
FOR THE SWEET POTATO TOPPING
- 1 pound sweet potatoes, peeled and cut into cubes
- 2 tablespoons coconut oil
- ¼ teaspoon chipotle chili powder or chili powder
- ⅛ teaspoon salt
Instructions
- Grease a 2.5- to 3-quart casserole or four individual ramekins.
- In a large, heavy pot over medium, heat 2 tablespoons oil. Add onion, carrots, leek, button mushrooms and garlic. Season generously with salt and pepper, and cook 15 minutes, until tender, stirring often.
- Stir in wine, scraping bits from the bottom of the pan with a wooden spoon, and cook until wine is evaporated (adjusting heat as necessary), about 5 minutes. Stir in flour and thyme.
- Add wild mushrooms, mustard and peas. Pour in vegetable broth and 1½ cups water. Bring mixture to a boil; then simmer for 50 minutes. Taste, and adjust seasoning as needed.
- While wild mushrooms are cooking, prepare the mashed sweet potatoes. Bring a pot of water to a boil. Add sweet potatoes, and cook until tender, 10–15 minutes; drain. Transfer to a bowl, and mash with coconut oil, chipotle powder and salt. Mash well. Taste, and adjust seasoning as needed.
- Preheat oven to 375°. Pour filling in prepared casserole or ramekins. Layer mashed sweet potatoes on top. Set casserole on a baking sheet. Bake for 40–45 minutes or until sweet potatoes are crisp around the edges and filling is bubbling.
