Chef’s Mix Mushroom Shepherd's Pie

This ‘pie’ is one of the ultimate comfort foods — rich and aromatic vegetables, mushrooms and lamb topped by a pillowy layer of garlicky mashed potatoes. The mushrooms bring a distinct earthiness that blends with every flavor in the dish.

Serves 6-8

Ingredients

• 1 ½ pounds potatoes, peeled, large dice

• Kosher salt, to taste

• 4 tablespoons unsalted butter, melted

• ¼ cup milk

• Freshly ground black pepper, to taste

• Garlic powder, to taste

• 2 tablespoons extra-virgin olive oil

• 1 pound RI Mushroom Co. Chef's Mix mushrooms, chopped

• 1 large onion, chopped

• 2 medium carrots, peeled and chopped

• 2 cloves garlic, minced

• 2 teaspoons chopped fresh thyme

• 1 pound ground lamb

• ½ cup sherry (optional)

• 1 cup frozen peas

• 2 tablespoons all-purpose flour

• 1-¼ cup low-sodium chicken broth or mushroom broth

• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Preheat oven to 400°F. In a large pot, cover peeled and chopped potatoes with cool water and add a large pinch of salt. Bring to a boil over high heat and cook until totally soft, 15-18 minutes. Drain and return potatoes to the pot.

2. Use a potato masher or ricer to mash cooked potatoes until smooth. Add melted butter, milk, and sour cream. Fold together and season with salt, black pepper, and garlic powder, to taste. Set aside.

3. In a large, oven-safe skillet, heat extra virgin oil over medium-high heat. Add chopped RI Mushroom Co. Chef’s Mix mushrooms and cook until softened and starting to brown, about 5 minutes. Stir in onion, carrots, garlic, and thyme, and cook until fragrant and starting to soften, another 5 minutes.

4. Add ground lamb, breaking up into small pieces, and cook until no pink remains. Add frozen peas, sherry and cook until the peas are warmed through and the sherry has almost completely evaporated, about 3 minutes.

5. Sprinkle mushroom mixture with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth or mushroom broth. Bring to a simmer and let the mixture thicken slightly, another 5 minutes. Remove from heat and season with salt and pepper, to taste.

6. Top lamb and mushroom mixture with an even layer of mashed potatoes. Bake until most of the liquid has evaporated and mashed potatoes are golden, about 20 minutes. Broil if desired.

7. Remove from oven and let stand for at least 5 minutes. Garnish with chopped parsley and enjoy!

   Chef’s Notes:

   • 90% lean ground beef can easily be substituted for the lamb.

   • If necessary, transfer the lamb and mushroom mixture to a casserole dish before topping with mashed potatoes and baking.