Forager's Pie

By á-4084

A great recipe for leftover mashed potatoes. Adding mushrooms adds a twist to the classic Shepherd’s pie. This one skillet dish is simple to prepare and makes clean up easy for a weeknight meal.

Ingredients

• 1 1/2 cups unsalted beef stock
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons black pepper
• 1 1/2 tablespoons canola oil
• 12 ounces 90% lean ground sirloin
• 2 tablespoons fresh thyme, chopped
• 1 1/2 tablespoons garlic, chopped
• 12 ounces cremini mushrooms, chopped (5 1/2 cups)
• 1/4 cup dry sherry
• 2 tablespoons reduced-sodium Worcestershire sauce
• 1/2 teaspoon kosher salt
• 2 cups frozen green peas, thawed
• 1 cup frozen pearl onions, thawed
• 3 cups horseradish mashed potatoes, room temperature
• 3 tablespoons 2% reduced-fat milk
• 2 tablespoons fresh flat-leaf parsley, chopped

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

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.