Leftover Thanksgiving mashed potatoes make it easy to whip up shepherd's pie on a weeknight. This vegetarian version is as hearty as the beefy original, thanks to meaty portabella mushrooms, but you could throw in leftover turkey if you want.
Wine pairing: Joseph Jewell 2014 Pinot Noir (Humboldt County; $32).
8 large portabella mushroom caps (about 1 1/2 lbs. total), gills removed, halved and cut into 1/3-in.-thick slices
1 large yellow onion (about 12 oz.), chopped
3 large carrots (about 9 oz. total), peeled and chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
2 garlic cloves, chopped
1/2 cup dry white wine
3 tablespoons flour
1 1/2 cups mushroom broth or reduced-sodium vegetable broth
Finely chopped flat-leaf parsley
How to Make It
Preheat broiler to high with a rack in middle of oven.
Microwave potatoes, covered, until heated through, 3 to 4 minutes. Stir in cream an
Heat oil in a 10-in. cast-iron skillet over medium-high heat. Cook mushrooms, stirring occasionally, until softened and liquid has mostly evaporated, about 10 minutes. Add onion, carrots, rosemary, salt, and pepper; cook, stirring often, until onions and carrots are tender, about 10 minutes. Stir in garlic and cook 30 seconds. Add wine and cook until completely evaporated, about 3 minutes. Sprinkle vegetables with flour; cook, stirring constantly, 1 minute. Still stirring, gradually add broth. Cook, stirring often, until thickened, 5 to 6 minutes.
Remove skillet from heat. Spread mashed potatoes over vegetables to completely cover them. Broil until lightly browned, 3 to 4 minutes. Sprinkle with parsley.
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