Mushroom & Herb Shepherd’s Pie

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• butter
  3 tbsp
• button mushrooms
  8 oz
• carrots
  2 medium
• flour
  1 tbsp
• garlic powder
  ½ tsp
• olive oil
  3 tbsp
• onion
  1 medium
• potatoes
  4 medium
• sour cream
  2 tbsp
• thyme
  1 tsp
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  ¾ cup

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry produce. Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes to ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

   potatoes: 4 medium
2. 

   2

   While potatoes cook, trim and quarter button mushrooms . Trim, peel, and finely dice carrots . Halve, peel, and dice onion . Strip leaves from thyme .

   button mushrooms: 8 oz, carrots: 2 medium, onion: 1 medium, thyme: 1 tsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan (preferably ovenproof) over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned ⏱️ 5 minutes . Add another drizzle of olive oil, carrots, and onion; season with salt. Cook, stirring, until veggies are softened ⏱️ 5 minutes to ⏱️ 7 minutes more.

   olive oil: 3 tbsp
4. 

   4

   Stir butter into pan with veggies until melted, then add garlic powder , flour , and half the thyme. Cook, stirring, ⏱️ 1 minute . Stir in tomato paste until incorporated ⏱️ 1 minute . Add ¾ cup water and veggie stock concentrate , scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer. Cook until thickened ⏱️ 2 minutes to ⏱️ 3 minutes . Season generously with salt and pepper. Turn off heat.

   butter: 3 tbsp, garlic powder: ½ tsp, flour: 1 tbsp, tomato paste: 1 tbsp, water: ¾ cup, veggie stock concentrate: 1 unit
5. 

   5

   Mash drained potatoes with sour cream , half the Monterey Jack cheese , and butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

   sour cream: 2 tbsp, Monterey Jack cheese: ½ cup
6. 

   6

   Heat broiler to high. Once filling has thickened, spoon mashed potatoes on top. Spread into an even layer, leaving a 1-inch border around edge of pan. Sprinkle potatoes with remaining Monterey Jack cheese.
7. 

   7

   Broil until cheese is lightly browned ⏱️ 3 minutes to ⏱️ 4 minutes . Let rest at least ⏱️ 5 minutes , then divide between plates and serve.