Mushroom & Herb Shepherd’s Pie topped

Name: Mushroom & Herb Shepherd’s Pie topped with White Cheddar Mashed Potatoes
Yield: 2 servings
Ingredients: 3 Egg; 1/4 oz Thyme; 1 Tomato; 6 oz Carrot; 1 Onion; 2 tbsp Sour Cream; 1/2 cup Cheddar Cheese; 8 oz Mushroom; 16 oz Potato; 1 tbsp All-Purpose Flour; 1 tsp Garlic Powder; 3 tbsp Butter, tbsp; 1 tbsp Olive Oil, tbsp

with White Cheddar Mashed Potatoes

By Recipe0 System

It’s hard to beat the homey, comforting goodness of a shepherd’s pie. Our chefs whipped up a vegetarian version that’s just as rich and hearty as the original! Meaty mushrooms (in lieu of traditional ground beef) are simmered with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with white cheddar, then broiled to create an irresistibly cheesy crust. Seriously, who needs the meat when you’ve got all that?!

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 Egg
1/4 oz Thyme
1 Tomato
6 oz Carrot
1 Onion
2 tbsp Sour Cream
1/2 cup Cheddar Cheese
8 oz Mushroom
16 oz Potato
1 tbsp All-Purpose Flour
1 tsp Garlic Powder
3 tbsp Butter, tbsp
1 tbsp Olive Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.