W05 R21 Mushroom & Herb Shepherd’s Pie

🥘 Ingredients

• Monterey Jack cheese
  1 c
• black pepper
• butter
  5 tbsp
• button mushrooms
  1 lb
• carrots
  12 oz
• flour
  2 tbsp
• garlic powder
  2 tsp
• olive oil
  1 tbsp
• onion (whole onion for 4 servings)
  1
• potatoes
  2 lb
• salt
• sour cream
  3 tbsp
• thyme
  ¼ oz
• tomato paste
  2 unit
• veggie stock concentrate
  6 unit

🍳 Cookware

• large pot
• strainer
• large pan
• potato masher

1. 

   1

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

   potatoes: 2 lb
2. 

   2

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

   button mushrooms: 1 lb, carrots: 12 oz, onion: 1 (whole onion for 4 servings), thyme: ¼ oz
3. 

   3

   Heat a large drizzle of olive oil in large pan 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 ⏱️ 5-7 minutes .

   olive oil: 1 tbsp, salt
4. 

   4

   Stir butter (use 2 TBSP for 4 servings) into pan with veggies until melted, then add garlic powder , flour , and half the thyme (all for 4). Cook, stirring, ⏱️ 1 minute . Stir in tomato paste until incorporated ⏱️ 1 minute . Add ¾ cup water (1 cup for 4) 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 ⏱️ 2-3 minutes . Season generously with salt and black pepper . Turn off heat. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

   butter: 5 tbsp, garlic powder: 2 tsp, flour: 2 tbsp, tomato paste: 2 unit, veggie stock concentrate: 6 unit, salt, black pepper
5. 

   5

   Mash drained potatoes (using potato masher ) with sour cream , half the Monterey Jack cheese (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

   sour cream: 3 tbsp, Monterey Jack cheese: 1 c
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.
7. 

   7

   Broil until cheese is lightly browned ⏱️ 3-4 minutes . TIP: Watch carefully to avoid burning. Let rest at least ⏱️ 5 minutes , then divide between plates and serve.