One-pan Portabella Mushroom Shephard's Pie

• 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

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