Mushroom Hunter’s Pie

Our Take on a Shepherds Pie

We like to double this recipe with 2 pounds of ground beef and bake in a 9”x13” to have leftovers for days.

Any gourmet variety of mushroom will work great in this recipe. Our favorite is a mix of lion’s mane, shiitake and oyster mushrooms.

Good to know- Mushrooms and salt - Don’t salt your mushrooms until after they’re cooked. The salt will release moisture and can keep the mushrooms from browning properly and can cause an undesirable texture.

Makes One 8”x 8” Dish, 4-6 Servings

Ingredients

Mashed Potato Topping

• 3-4 Large Russet Potatoes

• 2 Tbsp Butter

• Splash of Milk or Cream

Pie Filling

• 1 Small Onion

• 4 Cloves of Garlic

• 1 tsp Thyme (dried or fresh)

• 1 Tbsp Savory Mushroom Seasoning

• Salt & Pepper to taste

• 1 lb Ground Beef

• 12 oz Fresh Mushrooms

• Frozen Mix of Peas & Carrots

• 1 Cup Beef or Chicken Broth

Bake at 375º F for 40 minutes

Instructions

Mashed Potatoes

1. Peel potatoes and chop into uniform quarter chunks

2. Add to a pot of salted cool water on stove over high heat. Bring to a boil. Boil for about 10-15 minutes depending on the size of your potatoes. Check with a fork for the potatoes to be tender.

3. Drain completely and leave in pan to let any remaining water evaporate.

4. Mash with a hand masher and add butter, milk, salt and pepper. *Do not over mash or stir the potatoes or they will become “gluey”.

5. Leave mashed potatoes in pan with lid and set aside.

Pie Filling

1. Chop mushrooms to small bite size pieces.

2. Heat medium size sauce pan to medium high heat. Saute mushrooms without oil for 2 minutes then add olive oil or fat of choice and saute until golden brown, another 5 minutes. Salt mushrooms. Remove from pan and set aside in a bowl.

3. Cook ground beef on medium high until brown. Incorporate thyme, salt & pepper and mushroom seasoning.

4. Add veggies to the pan with the beef and saute together for a few minutes.

5. Add mushrooms to pan with beef and veggies and stir together.

6. Transfer beef and mushroom mixture to your baking dish.

7. Put mashed potatoes on top and smooth with a large spoon.

8. Pour broth over the potatoes

9. Bake at 375ºF for 40 minutes..

10. Cool for 5-10 minutes and serve.