Blended Shepherd’s Pie

Recipe courtesy of the Mushroom Council

 

This updated version of shepherd’s pie is a a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.

Ingredients

4 large russet potatoes, cut into chunks
1/2 cup milk
1/2 lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, chopped
1 tsp garlic & herb seasoning
2 tbsp flour
1/2 cup beef broth
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 tsp Worcestershire sauce
2 tbsp tomato paste
1/4 tsp salt
1/2 cup shredded cheddar cheese (optional)

Directions:

Preheat oven to 375°F.

In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.

Spoon into 9×13 baking dish, cover with mashed potatoes.

Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.

 

Nutritional Information: Calories: 460, Total Fat: 16 g, Saturated Fat: 7 g, Cholesterol: 65 mg, Sodium: 370 mg,
Total Carbohydrate: 57 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 25 g

 

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