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My Shepherds Pie with Forest Mushrooms Recipe

Ingredients

How to make it

  • Preheat oven to 375F/200C.
  • Peel, and quarter potatoes. Place in large pot of salted water along with 2 cloves of roughly chopped garlic. Boil until soft. Drain and mash with milk, butter, parsley, salt and pepper until smooth.
  • In large frying pan, over medium heat, pour 1 Tb of olive oil and saute onions, carrots and celery until softening (do not over brown). Add button mushrooms and continue to saute until they are soft. Put aside.
  • In a small bowl sprinkle a dried beef stock cube over dried mushroom mix. Cover mix with enough boiling water to cover. Set aside until mushroom are reconsituted (softened). Roughly chop wild mushrooms, disgarding any tough, woody stems.
  • In same pan used to fry veg, brown beef with minced garlic until beef in browned through. Return vegetables to pan and add ox tail soup, chopped, reconstituted wild mushrooms, mushroom water (avoiding any grit that may have settled at bottom of liquid) and beef stock cubes (adding cubes one at a time to taste). Simmer and add thyme, onion powder, salt and pepper to taste.
  • Pour meat mixture into large casserole and top with mashed potatoes. Sprinkle cheese evenly over top and bake in oven for 30min.
  • Place under hot broiler to brown cheese for 5 min, if desired.

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The Cook

stef_1973 Newark, GB

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