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One-pan Portabella Mushroom Shephard's Pie

9/30/2018

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  • 3 cups mashed potatoes (leftovers work great for this)
  • 1/4 cup whipping cream
  • 2 oz parmesan cheese finely shredded about 3/4 cup
  • 2 tbsp extra virgin olive oil
  • 8 large portabella mushroom caps (about 1 1/2 lbs total) gills removed, halved and cut into 1/3 inch thick slices
  • 1 large yellow onion (about 12 oz ) chopped
  • 3 large carrots (about 9 oz) peeled and chopped
  • 1 Tbsp chopped fresh rosemary
  • 1/2 tsp kosher salt
  • 3/4 tsp ground pepper
  • 2 cloves of garlic, chopped
  • 1/2 cup dry white wine
  • 3 Tbsp flour
  • 1 1/2 Cups mushroom broth or reduced sodium vegetable broth
  • Finely chopped flat-leaf parsley
Picture
  1. Preheat broiler to high with a rack in middle of oven
  2. Microwave potatoes, covered until heated through, 3-4 minutes.  Stir in cream and parmesan.  Cover ; set aside
  3. Heat oil in a cast iron skillet over medium high heat.  Cook mushrooms, stirring occasionally until softened and liquid has mostly evaporated, about 10 minutes.  Add onion, carrots, rosemary, slat and pepper; cook, stirring often, until onions and carrots are tender, about 10 minutes.  Stir in garlic cook 30 seconds.  Add wine and cook until completely evaporated, about 3 minutes. Sprinkle vegetables with flour; cook, stir constantly, 1 minute.  Still stirring gradually add broth.  Cook, stirring often until thickened 5-6 minutes.
  4. Remove skillet from heat.  Spread mashed potatoes over vegetables to completely cover them.  Broil until lightly browned, 3-4 minutes, sprinkle with parsley.
Per serving:
  • 327 calories  Serves 4-6 
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