Mushroom & herb shepherd's pie
Ingredients
- 16 oz potatoes
- 1.5 tbsp sour cream
- 1/2 cup monterey jack cheese
- 8 oz button mushrooms
- 6 oz carrots
- 1 yellow onion
- 1/4 oz thyme
- 1 tsp garlic powder
- 1 tbsp flour
- 3 tbsp tomato paste
- vegetable stock concentrate
Directions
- Cook potatoes: 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.
- Prep: While potatoes cook, trim and quarter mushrooms.
- Trim, peel, and finely dice carrots.
- Halve, peel, and dice onion.
- Cook vegetables: Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat.
- Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes.
- Add another drizzle of olive oil, carrots, and onion; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
- Make filling: Stir 1 TBSP butter into pan with veggies until melted, then add garlic powder, flour, and thyme. Cook, stirring, 1 minute.
- Stir in tomato paste until incorporated, 1 minute.
- Add ¾ cup water and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer.
- Cook until thickened, 2-3 minutes.
- Season generously with salt and pepper. Turn off heat.
- Mash potatoes: Mash drained potatoes with sour cream, half the Monterey Jack, and 2 tbsp butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
- Assemble: Heat broiler to high.
- Once filling has thickened, spoon mashed potatoes on top. Spread into an even layer, leaving a 1-inch border around edge of pan.
- Sprinkle potatoes with remaining Monterey Jack.
- Broil until cheese is lightly browned, 3-4 minutes.
- Let rest at least 5 minutes before serving.