nutritional information

Per Individual pie:

  • Calories: 407
  • Protein: 12 g
  • Total Fat: 23 g
  • Saturated Fat: 10 g
  • Carbohydrates: 40 g
  • Cholesterol: 41 mg
  • Sodium: 655 mg
  • Fiber: 5 g
  • Sugar: 4 g
Gluten-Free

Wild Mushroom and Caramelized Onion Shepherd’s Pies

wild mushroom and caramelized onion shepherds

Serves 8

This recipe can also be prepared in a 9-inch deep-dish pie plate.
Potatoes
  • 3 lb. Yellow Finn or Yukon gold potatoes, peeled and quartered
  • ¼ cup heavy cream
  • 4 Tbs. unsalted butter
  • 6 Tbs. grated Parmesan cheese, plus more for sprinkling
  • 2 Tbs. chopped chives
Filling
  • 5 Tbs. olive oil, divided, plus more for greasing rings
  • 2 medium yellow onions, halved and sliced (3 cups)
  • 3 medium portobello mushroom caps
  • 1½ lb. assorted wild mushrooms, chopped
  • 2 cloves garlic, minced (2 tsp.)
  • 1 cup grated Asiago cheese
  • 2 Tbs. flat leaf parsley, thyme, oregano, and/or sage

1. To make Potatoes: Put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Warm cream and butter in pot; add potatoes, and mash until smooth. Stir in Parmesan and chives, and season with salt and pepper, if desired. Cool.

2. To make Filling: Heat 1 Tbs. oil in skillet over medium heat. Add onions, and cook 20 minutes, or until golden.

3. Preheat oven to 375°F. Coat baking sheet with cooking spray. Set portobellos gill-side up on baking sheet, and drizzle with 1 Tbs. oil. Roast 25 minutes, or until tender. Cool, then slice thin.

4. Toss wild mushrooms with remaining 3 Tbs. oil and garlic on separate baking sheet; season with salt and pepper, if desired. Roast 20 minutes, or until tender. Cool, chop, and toss with Asiago, herbs, and onions.

5. Coat baking sheet and inside of 8 3-inch baking rings or 9-inch pie dish with cooking spray. Layer portobello slices on bottom of each ring. (Add any leftover portobellos to mushroom mixture.) Use half of wild mushroom mixture to create second layer. Use one-third of Potatoes to create third layer, then add remaining mushroom mixture. Top with remaining Potatoes, shaping each into dome. Sprinkle each pie with pinch of Parmesan. Bake 40 minutes, or until golden. Let cool in rings 5 minutes. Use metal spatula to transfer pies (in rings) to plates. Run paring knife around inside of rings to loosen; lift off rings.

November/December 2010 p.54

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comments

Tasty

Mirna - 2014-11-21 17:29:16

This looks like fabulous comfort food, I included this in my February real food meal plan.

Melissa French - 2014-02-01 18:34:48

Fixed this tonight for my family - everyone raved about this. I made with red potatoes (None of suggested potatoes available at grocery). Also added about 1 TBS of Braggs (like soy sauce) and 1 TBS of worcestershire sauce to the chopped mushrooms before adding to the dish. I will definitely be making again. Thanks!

Wendi Spraker - 2013-11-11 00:22:17

I tried to veganazie it and make it oil free at the same time: I used unsweetened almond milk (1/4 cup) and nutritional yeast (about a table spoon) for the mash. I roasted the mushrooms (white and baby bella) without oil. I sauteed the onions in a bit of water. It doesn't say what temperature to use for baking the final dish so I used 360. The result: came out quite well. The mash was a bit dry (obviously, without the butter, cream and cheese), it might needed a bit more almond/soy milk.

Karen - 2013-11-07 14:54:28

Love stuffing and this looks perfect. Like old fashioned stuffing I grew up with

jhmkls@gmail.com - 2013-11-05 00:17:46

yum!

karen - 2013-11-04 22:43:35

Try this

Me - 2013-11-04 17:04:50

Hi Gabriele, That may be true in the UK and Europe, but in the US there are Parmesan cheeses available that are made using microbial or vegetable rennets. For example, see Trader Joe’s list of the types of rennet used in each of the cheeses that they sell: http://www.traderjoes.com/pdf/guides/guide-rennet-test.pdf Their Shredded Parmesan is made using microbial rennet.

vt_editor - 2013-11-04 17:04:04

This would be great if you could substitute the dairy. Have adapted for a VEGAN version.

Lisa - 2013-11-04 16:34:34

Sounds great but Parmesan is NOT Vegetarian .... Just learned that a couple month ago ( shock :( because I loooove chees) I'am a vegetarian for many years and was truly shocked when I found this sad truth. Here is a link so https://www.vegsoc.org/cheese Sorry if there is any misspelling ,english is my second language

Gabriele - 2013-11-04 16:30:58

what did everyone serve with this?????? Sounds delish!

Debra - 2013-11-04 16:03:37

Pity about the cream, butter & cheese....

Stuart - 2013-11-04 15:47:44