Forager's Pie

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.

Forager's Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups unsalted beef stock

  • 2

    tablespoons all-purpose flour

  • teaspoons black pepper

  • tablespoons canola oil

  • 12

    ounces 90% lean ground sirloin

  • 2

    tablespoons fresh thyme, chopped

  • tablespoons garlic, chopped

  • 12

    ounces cremini mushrooms, chopped (5½ cups)

  • ¼

    cup dry sherry

  • 2

    tablespoons reduced-sodium Worcestershire sauce

  • ½

    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

Directions

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

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