Wild Mushroom Shepherd’s Pie

Ingredients:

• 2 tablespoons unsalted butter, divided
• 3 medium shallots, finely chopped
• 2 garlic cloves, minced
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 pound shiitake mushrooms, stemmed and caps quartered
• 2 pounds mixed cremini, yellow oyster, and button mushrooms, cut into bite-size pieces
• 1 teaspoon thyme
• 1/4 cup HP sauce
• 2 tablespoons tomato paste
• 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
• 1/4 cup heavy cream
• Freshly ground white pepper, to taste
• 1 cup frozen peas and carrots, thawed
• 1/2 cup sharp cheddar cheese, shredded

Preparation:

In a large pan melt 2 tablespoons unsalted butter. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 2 minutes.

Add all of the mushrooms and cook, stirring occasionally, until tender and their liquid evaporates, 10 to 12 minutes.

Add the HP Sauce, tomato paste and cook over moderately low heat, stirring often, until the vegetables are coated in a creamy sauce, 10 to 15 minutes. Remove the pot from the heat.

Season with sea salt and freshly ground black pepper. Spread the filling in a Le Creuset Stoneware 10-1/2” X 7” dish.

Cover the mushroom mixture with the peas and carrots.

In a large saucepan, cover the potatoes with water and bring to a boil over moderately high heat. Stir in 1 tablespoon of salt and simmer over moderate heat, stirring occasionally, until the potatoes are tender, about 15-20 minutes.

Drain the potatoes in a colander set over a heatproof bowl. Return the potatoes to the saucepan. Add the heavy cream and 2 tablespoons of unsalted butter and using a potato masher, mash the potatoes until smooth. Season with sea salt and freshly ground white pepper, to taste.

Spread the potatoes over the peas and carrots and top with cheese. Cover the dish with non-stick foil.

Preheat the oven to 375 degrees F. Bake the pie for about 30 minutes, until the filling bubbles.

Turn on the broiler, remove the foil and broil 8 to 10 inches from the heat for 2 to 3 minutes, until the top is lightly browned.

Let stand for 10 minutes and serve.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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