Mushroom Shepherds Pie Food

MUSHROOM SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE WITH MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 9x13-inch baking dish.
• Heat a large pot of water over medium-high heat and bring to a boil. Drop potatoes and 1 teaspoon of salt into the water. Boil until the potatoes are very tender, about 20 minutes. Drain potatoes, reserving 2 cups of the cooking water (potato stock).
• Mash potatoes in a bowl with milk and 3 tablespoons butter. If potatoes are too dry, add some of the potato stock gradually until mashed potatoes are light and fluffy. Season with salt and pepper and set aside.
• Place 2 skillets on the stove. Add 1/4 cup potato stock, 1 tablespoon butter, and 1/2 of the garlic to each skillet and heat over medium heat until butter is melted. Place 1/2 of the mushrooms in each skillet and cook, stirring occasionally, until mushrooms are soft, about 10 minutes, adding more potato stock if mushrooms become too dry. Remove from the heat and transfer mushrooms and any cooking liquid to the prepared baking dish.
• Melt remaining 2 tablespoons butter in one of the skillets over medium heat. Add onions and peas; cook until onions are soft and translucent, about 5 minutes. Layer onion and peas on top of the mushrooms. Spread mashed potatoes on top.
• Bake in the preheated oven until the top is lightly browned, about 15 minutes.

SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
• In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
• To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
• In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

MUSHROOM SHEPHERD'S PIE

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.

MUSHROOM SHEPHERD'S PIE

Steps:

• Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are soft, about 15 mintues. Drain them through a colander, add them back into the pan, and mash well.
• Make the brown butter while the potatoes are boiling. Melt the butter (or ghee) over medium heat. Keep it on the heat until it is fragrant and many brown specks appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Salt the potatoes well.
• While the potatoes are cooking , begin the shepherd's pie. Preheat your oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the mushrooms and cook until they have released their liquid and are starting to brown, about 10 minutes. Add the ground meat (or veggie meat) and carrots and cook until the meat is no longer pink. Add the garlic, tomato paste, and Worcestershire sauce and cook for 2-3 minutes. Season to taste with sea salt and pepper.
• Transfer the mushroom shepherd's pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 30 minutes, or until it is hot and starting to bubble at the sides.
• Remove from the oven and dig in!

SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
• In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
• To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
• In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

HEARTY BEEF AND MUSHROOM SHEPHERDS PIE

Steps:

• Preheat oven to 400 degrees.
• Butter a 9 x 9 baking dish.
• Bring a large pot of water to boil for potatoes.
• In large skillet, brown beef and drain off excess fat.
• Add carrots, onion, garlic and mushrooms to beef.
• Saute for 5 minutes until veggies are tender.
• Sprinkle beef mixture with flour and cook until flour is no longer visible.
• Add beef stock, worcestershire, salt, pepper and nutmeg
• Continue to cook until thick and bubbly. Turn off heat and mash potatoes.
• For Potatoes
• Drain potatoes and place back into large pot.
• Add butter, sour cream, milk, salt and pepper.
• Whip with electric mixer or use a hand masher (I use a hand masher).
• Add more milk is thinner consistency is desired. A thicker mashed potato is recommended for this dish.
• Pour beef mixture into baking dish. Top with mashed potatoes.
• Bake for 30 minutes or until top is brown and sides of casserole are bubbly.
• Cool for 10 minutes before serving.

LAMB AND WILD MUSHROOM SHEPHERD'S PIE

Steps:

• To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
• In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
• In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
• Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
• Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
• Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
• Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
• Preheat the oven to 350°F.
• To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
• Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
• Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
• Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
• Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
• Sprinkle with remaining chives and serve immediately.

MUSHROOM & HERB SHEPHERD'S PIE TOPPED WITH WHITE CHEDDAR MASHED POTATOES

Steps:

• • Wash and dry produce. • Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• • While potatoes cook, trim and quarter mushrooms. Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.
• • Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat (use a large, preferably ovenproof, pan for 4 servings). Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add a drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
• • Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add minced thyme, garlic powder, and flour. Cook, stirring, 1 minute. • Stir in tomato paste until incorporated, 1 minute. • Pour in ¾ cup water (1 cup for 4) and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer and cook until sauce has thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. TIP: If your pan isn't ovenproof, transfer mixture now to a baking dish.
• • Mash drained potatoes with sour cream, half the cheddar (you'll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• • Heat broiler to high. • Once filling has thickened, spoon mashed potatoes on top. Spread potatoes into an even layer, leaving a 1-inch border around edge of pan. • Sprinkle potatoes with remaining cheddar.
• • Broil shepherd's pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.