Shepherd’s Pie. Mmm. I grew up with a very non-traditional version that my mom made with ground beef, canned corn, mashed potatoes and lots of parmesan cheese (you know, the kind that comes in that shiny dark green can?). I’ve written about my version which is pretty much the same only no green shaker cans of cheese (?) are involved;-)
It may not be the real thing made with lamb or even “Cottage Pie” made with beef but it’s a go-to in my kitchen using ground beef or turkey. This time around though I knew our meal plan already had a few ground beef dishes so I wanted to make something that was meatless. Mushrooms were on sale and I really wanted to make them the “star” but I also wanted something else that would give it bulk and be filling. Cauliflower! And no, while there are dozens upon dozens of trending recipes touting using cauliflower as mashed potatoes (or rice, or pizza crust, etc. etc.) I did not use it in place of the mashed potatoes! No, I wanted the florets to partner with the mushrooms to be the “meat” of the pie.
Now I usually bake this in a square 8 x 8 baking dish but rather than dirtying extra dishes I decided to make this a one pot (or in this case, skillet!) meal. I love my Lodge cast iron skillet for stove-top to oven uses!
Mushroom & Cauliflower Shepherd’s Pie
2 tbsp olive oil
8 oz. brown crimini or button mushrooms, cleaned and chopped into quarters
1 small-medium sized head of cauliflower, trimmed and broken into florets
1 cup of water
salt & pepper
3 tbsp butter
2 tbsp roasted garlic (or minced fresh garlic)
1 tbsp fresh thyme
¼ cup balsamic vinegar
3 tbsp four
2 tbsp Dijon mustard
1 cup milk (or broth)
1 14 oz bag frozen peas & carrots
3-4 cups mashed potatoes
¼ cup grated Parmesan cheese
Heat olive oil in cast iron skillet over medium heat. Add cauliflower salt & pepper. toss and saute until just starting to brown then add a cup of water and cover. Cook on simmer until just barely tender. Uncover and let remaining liquid cook off. Add butter, chopped mushrooms, roasted garlic and thyme. Season with salt & black pepper.
Cook, stirring and tossing gently until mushrooms are sauteed and tender. Add balsamic vinegar to pan and stir. Sprinkle the flour over the mixture and toss to coat the veggies and let the mixture cook for a minute or two then add the Dijon mustard. Stir into mixture and let simmer until reduced to the consistency of thick gravy. Add 1 cup broth or milk and whisk in to combine. Simmer until thickened then add frozen peas and carrots. Turn heat off and top with mashed potatoes spreading thickly all the way to the edge. (I only had about 2 cups which was not as much as I would’ve liked.) Sprinkle with Parmesan cheese and dot the top with small pats of butter. Bake at 375 for 30 minutes or so until bubbling around the edges and golden brown on top.
Coincidentally Etpm sent me this tasty mushroom pie recipe to share here at WFD! It seems apropos to continue the theme:
ERIC'S MUSHROOM PIE
4 Cups chopped mushrooms, Crimini, button, or mixed
2 Cups chopped shallots
4 slices good meaty bacon, chopped before cooking
1/3 Cup loose breakfast sausage or 3 links with skin removed
3/4 Cup 1/2 & 1/2 or chicken broth or a mixture of both
1 1/2 Tbs. flour
3 Tbs. olive oil
Salt & pepper to taste
Dough for a 9" double crust pie
Sauté mushrooms and shallots in two tbs. olive oil until reduced in volume to about two cups. The mushrooms and shallots should be cooked slowly. Deglaze the pan with water a couple times during cooking to get all the good fond mixed in with the mushrooms and shallots. It's important not to burn the shallots. If they get too dark they can get bitter. Set aside the cooked mushrooms and shallots.
Fry bacon until almost crisp. Fry sausage until well done. Don't scrimp on the quality of the meat and don't use more than the recipe calls for. When I developed this recipe I found that using more meat detracts from the overall taste and texture. Drain both the bacon and sausage well. Lightly brown flour in the remaining 1 tbs. olive oil. Add the 1/2 & 1/2 or chicken broth or a mixture of each to equal 3/4 cups. Cook, stirring constantly, until it boils gently and thickens. Combine all ingredients and add salt and pepper to taste.
Place in pie shell, lab the dough on top, trim and crimp the edges, cut a few small vents, and bake at 425 degrees for 10 minutes, then turn heat down to 350 degrees and bake for about 30 minutes until crust browns nicely. Prep time is about two hours.
The filling can also be used in empanadas and the like. Make sure to use empanada dough because regular pie dough will crack.
Enjoy!
What’s for dinner at your table? Tonight I’m making patty melts after being inspired by this article:
Oozy, Cheesy, Glorious Patty Melts Don't Need a Recipe
Have a recipe or inspiration to share? We’d love to read about it! Let me know if you would like to write a post for an open Saturday!
Here’s our upcoming WFD Schedule:
03/03: esquimaux
03/10: SandraLLAP
03/17: esquimaux
03/24: OPEN
03/31: OPEN
04/07: OPEN
04/14: esquimaux
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