This healthful and flavorful Shepherd's Pie defies tradition by forgoing the usual ground or minced meat, and uses portabella mushrooms instead. This version also leaves out the butter and milk, but leaves in the mashed potatoes, carrots and peas!Print
Above: Here is a visual for the chopped vegetables. You want them pretty small, especially the carrots, as these take the longest to cook.
Top left: Adding about 1 cup of mashed potatoes to the frying pan of cooked vegetables. Right: Spreading the mashed potatoes over the filling (see how the filling isn't too soupy? If it has too much liquid, it will make the potatoes harder to spread).
Create some texture on the top of the potatoes before baking. Here I used a soup spoon to create cloudy swirls.
Here I used a large serving fork, first going across one direction, then another.
The finished top of the Shepherd's Pie, nicely browned. Yum!