• INGREDIENTS:
  • 8 good sized russet potatoes (about 2 lbs)
  • 1 shallot, minced
  • 1 Tablespoon tomato paste
  • 3 Tablespoons ruby red port (or Guinness, if you’re a purist)
  • 1 Cup beef stock
  • 8 white button FunGuy mushrooms, chopped
  • 1 carrot, chopped
  • ½ cup green peas (frozen is ok)
  • 1 bunch of fresh thyme (or 1 teaspoon dried)
  • ½ Cup melted butter
  • ½ Cup milk
  • 3 Tablespoons chopped chives
  • 1½ pounds lean ground beef
  • ½ teaspoon cornstarch
  • salt and pepper
  • 1 Tablespoon of demi glace (optional)
  • 1 large ZipLoc bag (gallon size is best)

Some nights, in the dead of winter, when the moon is full and you’re out in the valley bringing home your sheep, you might find yourself getting pretty hungry. In days of yore, you’d just chop up one of those sheep and make a sandwich. But that’s not cost effective. Here’s a better way to stay warm, eat well, and partake in the deep comfort that is yummy, cozy Shepherd’s Pie with FunGuy mushrooms.

DIRECTIONS:

  1. Peel the potatoes and halve lengthwise, place into pot and fill with water until they are just covered. Throw in a sturdy pinch of salt. Bring to a boil.
  2. Boil for 10 minutes or until a fork (not a knife, a fork) easily penetrates. When the potatoes are done, remove from the heat and drain.
  3. Return potatoes to the stove over high heat, shaking the pot vigorously, until all moisture evaporates.
  4. Turn off the heat. Mash with a potato masher until the potatoes are roughly mashed.
  5. Add the butter and mash more. Add the milk and mash more. Add the chives, mash a couple more times until the potatoes are creamy and smooth. Cover and set aside.
  6. In the skillet, melt the butter until foaming. Add the shallots and the tomato paste.
  7. Cook about 5 minutes on medium high heat, stirring and mashing the paste constantly, until dark brown.
  8. Add the port, deglaze the pan, scraping up the fond.
  9. Add the beef stock, FunGuy mushrooms, peas, and carrots. Scrape the bottom of the skillet for more fond. Bring to a simmer BUT DO NOT BOIL.
  10. Add the cornstarch, beef, thyme, salt and pepper. Cook until the beef is done and has absorbed much of the liquid.
  11. Now’s a good time to pop in that shot of demiglaze. Stir it in. Remove from heat.
  12. Turn on your broiler. Fill the Ziploc bag with the mashed potatoes. Snip off a corner, making a small hole, about a half-inch round. Pipe the potatoes onto the beef in little pillows. As you pull away from each small mound of potato, it will form a curly flip on top. This is awesome.
  13. When you’ve covered the entire pie, pop the whole thing in the oven until the tips of the potato curls are browned—about 5 minutes. Don’t let them burn!

Remove from the oven; take a picture for Facebook. Serve piping hot. Have a fun meal!

Photo by sodaniechea

Did you make this? Upload a pic to Instagram and tag with #funguy.