Mushroom Shepherd's Pie
Ingredients
Potato Toppings
5 lb gold potatoes, peeled and cubed
2 Tbsp salt salt plus 1 tsp sea salt, divided
1/4 cup butter, softened
1 1/2 cups fat-free milk
1/4 tsp black pepper
2 Tbsp chopped parsley
1 egg, beaten
Filling
2 lb large whole mushrooms, trimmed
1/2 cup chopped onion
1 1/2 cups frozen mixed vegetables
1 Tbs olive oil
1/2 tsp sea salt
2 cups vegetable broth
2 Tbsp flour
1/4 tsp Worcestershire sauce
Directions
Prepare the potato topping:
Place potatoes in a large saucepan and cover with 1 inch of water. Add 2 Tbs salt and bring to a boil. Cook until fork-tender, about 20 minutes. Mash potatoes with sea salt, butter, milk, pepper, parsley and egg.
Prepare the filling:
Place mushrooms, onion and mixed veggies in a 4-quart Dutch oven or 9 x 13-inch spray-coated ceramic baking dish. Add olive oil and sea salt, mix until thoroughly coated. Bake at 425F for 15 minutes or until mushrooms reduce in size by about half.
Whisk together broth, flour and Worcestershire sauce. Pour sauce over vegetables and bake in center of oven for about 3 minutes, until sauce has thickened.
Remove baking dish from oven. Spoon potato mixture over all and gently spread it out evenly. Bake 20 minutes to set potatoes, then broil 1 to 2 minutes to brown the top.