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The addition of mushrooms--what a forager might find--makes for a delicious twist on classic shepherd's pie.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Recipe Summary

20 mins
50 mins
Serves 6 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F.

  • Combine stock, flour, and pepper in a bowl. Heat oil in a large ovenproof skillet over high. Add beef; cook 5 minutes or until browned, stirring to crumble. Stir in thyme, garlic, and mushrooms; cook 3 minutes. Reduce heat to medium-high; cook 8 minutes or until mushrooms are browned. Stir in sherry, Worcestershire sauce, and salt; cook 1 minute. Add stock mixture; bring to a boil. Cook 4 minutes or until thickened. Stir in peas and onions.

  • Combine mashed potatoes and milk; spread over beef mixture. Bake at 450°F for 15 minutes. Turn on broiler (do not remove pan from oven). Broil 4 minutes or until lightly browned. Top with parsley.

Nutrition Facts

350 calories; fat 13g; saturated fat 4.6g; mono fat 5.5g; poly fat 1.4g; protein 19g; carbohydrates 40g; fiber 7g; cholesterol 46mg; iron 4mg; sodium 510mg; calcium 55mg; sugars 7g.