Mushroom & Caramelized Onion Shepherd’s Pie

Happy Hump Day!

First thing’s first – the winner of the bread crumb giveaway is Angi, whose idea was to sprinkle Panache Pantry’s zucchini rosemary bread crumbs onto lightly fried garlic polenta squares. I’ve been in touch with her, and Angi is going to try the zucchini rosemary & pumpkin cajun varieties. Yum!

Now onto last night’s dinner…

I spotted this recipe on the Vegetarian Times website and thought that it looked interesting. My idea was to make it during the weekend when I had more time, since the recipe does take longer to put together than my usual busy weekday dinners. But when I got home from being out and about on Sunday evening already feeling pretty hungry, I quickly threw out this idea and made something quick instead. Yesterday I multitasked while making this recipe – prepping & cooking the potatoes while I was making lunch and doing work (then just left them in the pot for 5 hours), baking the mushrooms while stretching and foam rolling, then finally baking the pie while taking Harley for a half hour walk (which is probably not all that safe, but hey, I didn’t burn my apartment down!). I halved the recipe and made a few minor changes to their original recipe.

First, I peeled and quartered the potatoes, boiled them, then simmered for 30 minutes until tender…

I then mixed the potatoes with a bit of cream, butter, parmesan, chives, salt and pepper. The next step was to saute sliced onion in olive oil until browned…

And top portobello mushrooms with olive oil, bake until tender, then slice…

At this time I also chopped up crimini mushrooms, tossed them with olive oil, and threw them on a baking sheet to bake. Once they were tender, I removed from the oven & tossed with grated asiago cheese, dried thyme, oregano, and caramelized onions.

Lastly, I formed layers in a 9-inch pie dish as follows: first the portobello slices; then 1/2 of the crimini mushroom mixture; next about 1/3 of the potatoes; followed by the rest of the crimini mix; lastly the rest of the potatoes, then sprinkling a bit of grated asiago on top. I baked the pie until golden brown.

My hubby said the meal reminded him of a southern dish with the way it combined meat, veggies and potatoes – meaty portobello mushrooms that is. 😉

Here’s the full recipe:

Mushroom & Caramelized Onion Shepherd's Pie

Foodie Loves Fitness, Adapted from Vegetarian Times

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 4

Calories 325 kcal

Ingredients

  

1x2x3x

• 4 medium Yukon gold potatoes about 1.5 lb.
• 2 TBSP heavy cream
• 2 TBSP [light] butter
• 3 TBSP grated parmesan cheese
• 1 TBSP chopped chives
• 2 TBSP olive oil
• 1/2 medium yellow onion
• 2 large portobello mushroom caps
• 1-10 oz bag of crimini mushrooms any other kind will do too
• 2 oz grated Asiago cheese plus a bit more for sprinkling
• 1/2 TSP dried oregano
• 1/2 TSP dried thyme
• Salt & pepper to taste

Instructions

 

• Peel and quarter the potatoes. Put potatoes in a large pot and cover with water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain.
• Warm the cream and butter in the pot. Add potatoes, parmesan cheese, chives, and a sprinkle of salt and pepper, and mix until smooth (I used an electric mixer).
• Thinly slice the onion. Heat 1/2 TBSP of olive oil in a skillet over medium heat, then add onions. Cook until browned, about 20 minutes.
• Meanwhile, preheat oven to 375. Coat a baking sheet with cooking spray, and set portobello mushrooms gill-side up on the baking sheet. Drizzle with 1/2 TBSP of olive oil, and roast for about 25 minutes, or until tender. Cool, then thinly slice.
• During this time, chop the crimini mushrooms. In a bowl, toss with 1 TBSP of olive oil, salt and pepper. Spread out on a baking sheet and roast until tender, about 20 minutes. Cool, then toss with the asiago cheese, onions, thyme and oregano.
• Coat a 9-inch deep-dish pie plate with baking spray. Layer portobello slices on the bottom. Add half of the crimini mushroom mix as a second layer, then spread about 1/3 of the potatoes on top. Add the remaining crimini mixture, then top with the remaining potatoes. Sprinkle a pinch of asiago cheese to top it off.
• Bake until golden, around 30 minutes. Let it cool, then slice and enjoy.

Nutrition

Serving: 1gCalories: 325kcalCarbohydrates: 32gProtein: 11gFat: 17gFiber: 3g

Tried this recipe?Let us know how it was!