Portobello Shepherd S Pie Recipe Recipes Net

Ingredients

4cupsGarlic Mashed Potatoes*

1ozparmesan cheese,freshly grated

1tbspbutter

1tbspolive oil

1½lbsPortobello mushrooms,cut into 1-inch cubes

1¼tspKosher salt,divided

1medium onion,diced

7ozcarrots,peeled, diced

¼cupfresh parsley,chopped, plus more for garnish

2tbspfresh thyme,chopped, or rosemary

2garlic cloves,minced

1tbsptomato paste

2tspWorcestershire sauce

freshly ground black pepper,to taste

2tbspall-purpose flour,or gluten-free flour

1½cupsvegetable broth,low sodium, or chicken broth

1cupfrozen green peas

1cupfrozen corn kernels

Prepare the Garlic Mashed Potatoes according to directions.

In a large sauté pan, heat the butter and oil. Add the mushrooms and ½ teaspoon salt, then cook for 10 minutes, stirring occasionally.

Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper, then sauté 10 minutes.

Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.

Stir in the garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.

Sprinkle the vegetables with the flour, stir to coat, then cook for 3 to 4 minutes, scraping brown bits from the pan.

Add the broth, peas and corn, then cook for about 5 minutes, stirring often, until sauce has thickened.

Preheat the broiler to High. Transfer the vegetables to an 8 x 11-inch casserole dish.

Spread the mashed potatoes in an even layer over the vegetables, then top with parmesan.

Broil for 5 minutes, or until top is golden.

Garnish with parsley, serve, and enjoy!