Photo by Photo by Priscilla Du Preez on Unsplash
Provenance of Dish
This dish comes from https://thenoshery.com/mushroom-shepherds-pie/. "This vegan mushroom shepherd's pie had all the comfort of a traditional shepherd's pie. It's loaded with meaty mushrooms, carrots, onions, and peas in savory gravy. This pie will be loved by all!"
It is one of my all-time favorite mushroom dishes (be sure to use as many mushrooms as are indicated and I like making more sauce then is indicated)
Recipe
Ingredients
3 lbs Yukon gold potatoes, peeled* (review recipe before peeling)
2 lbs mushrooms, rinsed and dried
4 tablespoons Pompeian Organic Extra Virgin Olive Oil
1/4 cup small diced onion
1 tablespoons minced fresh rosemary
1 tablespoons minced fresh thyme
3 cloves garlic, minced
2 tablespoons flour
1/4 cup red wine
1 cup vegetable broth
1 1/2 cups frozen peas and carrots, defrosted and drained
1 cup frozen pearl onions, defrosted and drained
3 tablespoons vegan butter
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
Instructions
From https://thenoshery.com/mushroom-shepherds-pie/. (hint - make more sauce then indicated!)
Place the peeled potatoes in an electric pressure cooker place and set for 20 minutes. Once done let the pressure release naturally before opening. If boiling the potatoes do not peel them, this will help keep them from absorbing too much water. Place the non-peeled potatoes in a medium-sized pot. Cover with at least an inch of cold water. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes. Once they have cooled slightly using a clean kitchen towel and paring knife peel the skin from the potatoes.
While the potatoes are cooking remove all the stems of the mushrooms and set them aside, they will be used later. Cut the mushroom caps into quarters and mince the mushroom stems.
Heat 2 tablespoons of olive oil in a large heavy bottom pot on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. Add rosemary, thyme, and garlic and saute until fragrant, about 1 minute. Add minced mushrooms and cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Add remaining olive oil and flour to the minced mushrooms, stir until paste forms.
Add red wine to mushroom paste bring mixture to a boil and simmer gently until it has thickened slightly. Whisk in 1/2 cup of broth and return mixture to a simmer until it has thickened. Season with salt. Add remaining stock and bring again to a simmer until it has thickened.
Stir in quartered mushrooms, peas and carrots, and pearl onions. Stir until well combined. Cover and let cook for 20 minutes, stirring occasionally. Uncover and let simmer for another 5 minutes.
Transfer potatoes to a large bowl. Add vegan butter, kosher salt, and garlic powder. Using a hand mixer, mix the potatoes until creamy, set aside.
Spoon mushroom mixture into a 9 x 13 baking dish, gently spread mashed potatoes over mushroom mixture. Brush mashed potatoes with olive oil. Bake in the oven on a sheet pan for 40 minutes at 425 degrees, or until golden brown and bubbling.
