Shephard's Pie has become a family favorite for the holidays over the years. It's warm, comforting, and combines all our favorite aspects of Thanksgiving in one delicious pie. The best part of this recipe is that is can be easily scaled up or down and can be made with meat (we have used Hot Italian sausage crumbles), vegetarian or vegan. You can switch out the potatoes for mashed cauliflower for a light version and use the extra broth for a few meals later on. You can make individual servings or a showstopper. A lot of the steps can be done ahead of time so you can spend more of the holiday enjoying it than laboring in the kitchen!
1 Pound Mixed Mushrooms - Oysters, Chantrelles, etc.
2 Tbls Flour
Make ahead - Mushroom Broth:
Make ahead - Roast the mushrooms:
Make ahead - Mashed Potatoes: Peel and chop the potatoes. Place them in a pot of water and bring to a boil. Cook for 10 -15 minutes, or until the fork can easily pierce the potatoes. Drain the potatoes and return to the pan to mash. Add the salt, pepper, and the warm milk. Stir until creamy.
Mushroom gravy: Warm a pan over medium heat. Add flour and butter and whisk together for a roux. When the roux turns a light brown, start slowly adding 1 cup of the mushroom broth. Let simmer and thicken, adding more broth as needed. Season with Fennel Rosemary, salt, and black pepper to taste.
Assemble the pie:
Place the pies in the oven under a broiler for 5 minutes.
Remove and serve!