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Vegetarian Shepherd's Pie

Gluten-Free, Vegetarian

This savory vegetarian pie features an intensely flavored mixture of wild and cultivated mushrooms, celery, carrots and tomatoes, topped with mashed potatoes and two cheeses. Leftover mashed potatoes work perfectly here. Your guests will not resist having seconds! Serves 10–12 1 package (2 ounce) dried mixed wild mushrooms 3 tablespoons olive oil 3 cups sliced white button mushrooms 5 portobello mushrooms, stems removed, rinsed, cut in half, then sliced crosswise 4 cups sliced baby bella mushrooms 2 cups sliced shiitake mushrooms, rinsed and dried, stems removed 3 shallots, peeled and chopped 3 carrots, peeled and chopped 6 celery ribs, peeled and chopped 2 bay leaves 1 can (28 ounce) crushed tomatoes sea salt, to taste ground pepper, to taste 5 cups leftover mashed potatoes (made with butter and milk) 2 cups grated cheddar or Monterey Jack cheese 2 tablespoons grated Parmesan cheese

Preheat oven to 300°F.

In a small pot, heat about 3 cups of water to a boil. Add dried mushrooms and remove from heat. Let sit for 30 minutes to rehydrate.

Meanwhile, in a large Dutch oven, heat olive oil over medium heat. Add all fresh mushrooms and cook for about 20 minutes, uncovered, stirring occasionally, until most of the liquid has evaporated. Add shallot, carrots and celery and continue cooking for another 5 minutes.

Strain the dried mushrooms, reserving the soaking liquid, and add the mushrooms to the pot. Strain the soaking liquid through a fine mesh strainer to remove any grit. Add strained liquid to the mushroom mixture. Stir in bay leaves, tomatoes and one cup of water. Season with salt and pepper. Continue cooking over low heat until carrots are soft, about 15 minutes. Remove from heat. Taste and adjust seasoning. The mushroom mix can be prepared up to two days ahead and refrigerated.

Spread the mushroom mix in the bottom of a 3-quart baking dish. Cover with the mashed potatoes and sprinkle with the cheddar cheese and then the Parmesan. Bake until cheese is melted and pie is heated through, about 45 minutes. Serve immediately.

Nutrition Info

Per serving (About 10.5oz/302g-wt.): 290 calories (130 from fat), 14g total fat, 6g saturated fat, 11g protein, 32g total carbohydrate (5g dietary fiber, 5g sugar), 30mg cholesterol, 540mg sodium