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

Excellent, excellent dish. Couldn't find wild mushrooms so replaced with 'exotic' mix from local grocery. Is a lot of work. Make at Christmas. With the cool weather so far this Spring, I made it today for Easter. Make a day ahead and cover with plastic; rewarms great. Prefer Romano cheese instead of Parmesan. Can be boiling potatoes, roasting portabellos, and roasting mixed mushrooms, in parallel. The same magazine issue has recipes for roasted parsnips, carrots and Brussels sprouts--a staple at our house, once a week at least, during the colder months; highly recommend. My teenager had me showing him how to make.

Becky R - 2013-03-30 22:59:43

Suggestions on making for one?!? I'm the single gal in the city.

Chelly - 2012-12-05 14:47:13

Butter, oil, and cheese. How nice. Now we can enjoy a heart attack for the holiday.

Emelca - 2012-11-29 17:25:44

Parmesan isn't vegetarian 99% of the time : (

Natalie - 2012-11-14 20:45:55

Can someone who's a guru at veganizing recipes please veganize this one? It sounds amazing but I don't want any dairy or cheese...

Diane - 2012-11-14 18:49:59

I definitely think I am going to make this. It sounds just as savory as I was hoping and heavy with the potatoes.

Kimmie - 2012-11-14 16:37:56

Made this for Thanksgiving 2011 and even the meat eaters loved this. It was incrediblely delicious. I did reduce the calories and fat by using skim milk in place of the heavy cream. I also reduced the oil for cooking the onions and mushrooms. I will be making it again this year. It has become a Thanksgiving tradition at my house. Fabulous!

Lisa - 2012-11-13 12:27:18

I loved this dish. I made it for Thanksgiving a couple of years ago. I didn't have the small dishes, so I just made it in a casserole dish. I have been wanting to make it again, but lost that issue. So glad I found it again!

Carmen - 2012-11-06 02:53:43

I made this dish for Thanksgiving, and it was excellent! It took a lot of work, though, so not something I would make unless it was a special occasion. But it was a great meat substitute for the holidays.

Liz - 2011-05-31 17:08:02

What can I say, I loved this dish. It was my first time making Shepard's Pie of any type and it was delish. We are making it again to celebrate a special occasion. The tops of the pies were crispy and the centers were moist and warm. Yum!

Mister Rose - 2011-04-14 01:31:29

I didn't care for this at all. It has way too many carbs for me, and frankly tastes of mushrooms and nothing else. I realize it is meant to be a mushroom dish, but it has nothing to offset the extreme fungus flavor. Also consistency was a bit slimy- There needs to be something to cut the wet slimyness of all the fungi. MAY try doing away with about half of the mushrooms and replacing wth carrots/zucchini/quinoa for a better "mouth-feel". May not...as this one requires a lot of tweaking for me to want to eat again.

Miss Rose - 2011-03-23 16:15:23

Love, love, love this dish! I've even made it for carnivores several times and they gobbled it up. No leftovers for me! :(. It is labor intensive, so I do save it for special occasions. Problem is once you serve it, people start demanding it!

Judi - 2012-03-05 10:21:46