Dairy Free Mushroom Shepherds Pie Recipes

MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

DAIRY-FREE MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat your oven to 350°F and grease a 13x9-inch baking dish.
• Bring a large pot of water to a boil over high heat. Add the potatoes and simmer for 10 minutes, or until fork-tender. Drain the potatoes and transfer them to a mixing bowl.
• Add the milk beverage and 1 teaspoon salt to the potatoes, and mix on medium speed for 3 minutes, or until smooth.
• Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onion, and cauliflower and sauté for 7 minutes, or until the vegetables are almost tender. Add the mushrooms and cook for 9 minutes, or until the mushrooms are tender, stirring occasionally. Add the garlic and cook for 2 minutes, stirring occasionally. Add the tomato paste and cook, while stirring, for 2 minutes.
• Reserve 6 tablespoons stock in a small bowl. Stir the remaining stock, peas, thyme, pepper, and remaining 2 teaspoons salt into the cooked vegetables. Heat to a simmer, scraping the browned bits from bottom of pot.
• Whisk the starch into the reserved stock until dissolved. Stir the slurry into the vegetable stock mixture in your pot.
• Transfer the vegetable-stock mixture to your prepared baking dish. Evenly top it with the potato mixture.
• Bake for 35 minutes, or until the top is lightly browned.
• Let stand for 10 minutes before serving.