Wild Mushroom Shepherd's Pie with Truffled Mashed Yukon Gold Potatoes
Ingredients:
Truffled Yukon Gold Mash:
- 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
- 1/4 cup (60 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 2 Tbsp olive oil
- 1 tsp truffle oil
- 1 tsp salt
- 1/8 tsp black pepper
Wild Mushroom Shepherd’s Pie:
- 2 Tbsp olive oil
- 1 1/4 lb (567 g) mixed wild mushrooms, sliced (such as crimini, shiitake, oyster and/or maitake)
- 1 large onion, finely chopped
- 2 carrots, chopped
- 1 cup (87 g) finely chopped fennel (about 1/2 medium bulb)
- 4 garlic cloves, minced
- 2 Tbsp tamari
- 1/4 cup (60 ml) low-sodium vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp dried thyme
- 1/4 tsp dried sage
- One 15-oz (425-g) can chickpeas, drained and rinsed
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 350°F (180°C).
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To prepare Truffled Yukon Gold Mash: In a large pot, place cut potatoes and cover with cold water by 2 inches. Bring to a low boil and cook for 15 minutes, or until the potatoes are fork tender.
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While potatoes are cooking, in a small saucepan over low heat, place nondairy milk, until just warmed through.
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Drain the potatoes and process in batches through a potato ricer (or mash with a handheld masher) and transfer back to the pot. Add the warmed nondairy milk, olive oil, truffle oil and salt and stir until well combined. Season to taste with black pepper and additional salt, if needed.
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To prepare Wild Mushroom Shepherd’s Pie: In a large sauté pan, heat olive oil over medium-high heat. Add mushrooms and onion and cook for 6–7 minutes, stirring occasionally, or until cooked through and golden brown around the edges. Add carrots, fennel, garlic, tamari and vegetable broth, using a wooden spoon or spatula to help scrape up brown bits and stir to combine. Lower heat to medium and sauté for 5 minutes. Add salt, black pepper, thyme, sage and chickpeas and sauté an additional 1–2 minutes. Adjust seasonings according to taste, if needed.
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Transfer the mushroom mixture to a 7-inch x 11-inch (18-cm x 28-cm) baking dish and spread evenly throughout. Top with the mashed potatoes, using the back of a serving spoon to spread into an even layer on top of the mushroom mixture. Bake, uncovered, for 30 minutes, or until the mashed potatoes start to turn lightly golden on the edges. Let stand for 15 minutes before serving.
Notes:
Make it a lower sodium option: If you wish to reduce the sodium, add only 1/4 tsp salt to the mushroom mixture.Nutrition Information Per Serving:
