It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd’s pie. It’s a hearty vegetarian dish, and I guarantee you won’t miss the meat either. —Glen Warren, Keswick, Ontario,
Ingredients
- 2 tablespoons butter
- 3 tablespoons olive oil, divided
- 1 pound sliced fresh button mushrooms
- 1/2 pound coarsely chopped fresh oyster mushrooms
- 1/2 pound coarsely chopped fresh chanterelle mushrooms
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup dry red wine or vegetable stock
- 1/2 cup vegetable stock
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- TOPPING:
- 6 medium red potatoes, cubed
- 1/4 cup 2% milk
- 2 to 4 tablespoons butter
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup shredded cheddar cheese
- Optional: Additional thyme or parsley
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1.500 cups: 354 calories, 22g fat (10g saturated fat), 40mg cholesterol, 636mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 11g protein.