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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).

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Credit: Colin Price

Recipe Summary

40 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

327 calories; calories from fat 43%; protein 9.7g; fat 16g; saturated fat 7.4g; carbohydrates 35g; fiber 5.2g; sodium 824mg; cholesterol 30mg.