Portobello Mushroom Shepherd’s Pie

A perfect comfort food for me is shepherd’s pie. Mine has evolved over the years as i’ve adjusted and fine tuned my recipe. I usually make it with lamb {sooooo good}, but this week decided to use portabello caps as my “protein”. Ok well actually, truth time. I am a Montana born and raised carnivore. I don’t often choose to leave out meat.  But….My husband and I are doing a 6 wk clean eating, somewhat hard core thingy. This is our sixth year in what started because of my health problems. I was trying to do whatever I could to help boost my body/immune system. My husband, being the saint he is, decided to join me in support. Now, he’s more hard core than I am and actually looks forward to this each February. Which I guess makes sense after 5 months of tailgates and football. Meat will be reintroduced in two weeks so we just may make it through this.

Still, no excuse for boring food. Portabello Mushroom Shepherd’s Pie is on the menu and I think we won’t even miss the meat. I think shepherd’s pie has to have a gravy base.  I’m sure not the most traditional, but when you’re talking mashed potatoes {or in this case cauliflower} it seem a must.  I am making Parmesean Cauliflower Mash for the top which is to die for!

To start, clean the portabello’s by brushing the tops to remove any dirt, then snap the stems off. Take a spoon to remove the gills on the bottom of each.

Then slice each into bite size “steak” pieces. Move to a bowl that will fit them with the marinade. Combine the marinade in a separate bowl and pour over mushrooms, mixing well. Try and give yourself 2 hours for these to sit, stirring every 30-45 minutes.

I have made cauliflower mash many times and tried multiple ways. I like to roast half and boil half. When I have done either all boiling or all roasted the result is either way to dry or wet. The half and half is the perfect balance and gives that mashed potato texture.

Portobello Mushroom Shepherd's Pie

2017-03-23 06:27:34

Write a review

Save Recipe

Print

Portobello Marinade

1. 1 T. dried thyme
2. 1 tsp. dried rosemary
3. 1/2 tsp. oregano
4. 1 T. onion flakes
5. 5 garlic cloves
6. 1/2 cup grapeseed or olive oil
7. dash of salt, pepper

Cauliflower Mash

1. 32oz. Cauliflower (about 3 heads)
2. 2 T. Earth Balance vegan butter (or real butter)
3. spray oil
4. water
5. 1/2 cup nutritional yeast or 1 cup grated parmesean

Main dish

1. 2 count grapeseed oil
2. 5-6 garlic cloves, minced
3. 2 large shallots, finely diced
4. 3 fresh thyme sprigs
5. 2 fresh rosemary sprigs
6. 4 T. tomato paste
7. 6 Portobello caps
8. 1 cup peas
9. 2 whole carrots, sliced
10. 1/2 cup all purpose flour (I used gluten free)
11. 1 cup red wine (or stout beer)
12. 2 cups veggie broth (or beef broth)
13. 2 T. worcestshire sauce
14. 1 T. soy sauce

Instructions

1. Preheat oven to 375.

Portobello Marinade

1. Clean Portobello mushrooms removing stems and gills.
2. Slice mushrooms into bite size pieces placing all into a larger bowl.
3. Mix all ingredients for marinade in a separate bowl.
4. Pour marinade over mushrooms and mix to combine.
5. Let stand in fridge for 2 hours if possible. Continue to stir during that time every 30-45 minutes.

Cauliflower Mash

1. Chop cauliflower florets into half size pieces. Aim for even size pieces for even cooking time.
2. Spray olive oil on a baking pan. Place half of the cauliflower pieces on the baking sheet, seasoning with salt and pepper. Place baking sheet in oven and roast for 20-25 minutes until tender to a fork.
3. Place remaining cauliflower pieces in large sauce pan, just covering with water. Turn heat to medium high and bring to boil.
4. Once boiling, turn heat to medium.
5. Continue to cook about 15-20 minutes until tender to fork.
6. Drain boiling cauliflower and move to food processor. (Immersion blender works great also)
7. Pulse the boiled cauliflower in food processor until becoming smooth, "mashed" consistency.
8. Add roasted cauliflower, 2 T. vegan or dairy butter, 1 cup parmesean to food processor. Pulse until you reach a creamy mashed mixture. Season with salt, pepper.

Main dish

1. Pour a 2 count of grapeseed oil in a cast iron pan (or deep saute' pan) and heat to medium high. Add garlic, shallots, thyme & rosemary sprigs, continuing to saute' until shallots are soft and transluscent.
2. Add tomato paste and mix to cover all ingredients in pan. Cook for 1-2 minutes until heated.
3. Add Portobello mushrooms, discarding remaining marinade. Then add peas and carrots. Mix all, continuing to cook until carrots begin to soften, 6-7 minutes.
4. Add flour, covering all ingredients in pan. Continue to mix flour in for about a minute.
5. Pour wine, broth, soy sauce, and worcestshire sauce over pan mixture stirring as each is added.
6. If using cast iron, even the pan mixture, then top with cauliflower mash. It's ok not to have each inch covered. The gravy will need a little breathing room. Put the cart iron pan in the preheated oven uncovered for 20-25 minutes until bubbling.
7. Remove from oven and devour!

Notes

1. If you're not using a cast iron transfer the Portobello gravy mixture to a medium sized oven dish. Top with the cauliflower mash as listed above and bake in oven uncovered for 20-25 minutes until bubbling.

Wandering Table Catering https://wanderingtablecatering.com/