We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 4 carrots, 3 Korean sweet potatoes, and 2 rutabagas, which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted at 425 for 30 mins (mushrooms on one sheet pan) and 40 mins (root vegetables and shallots on the other). To substitute for roasted jicama, we added 8 oz sliced water chestnuts (rinsed, drained, towel-dried, and cut into half-moons) to the roasted mushroom-vegetable mixture. For the sauce, we used 4 minced shallots and 4 stalks diced celery along with whatever herbs we had on hand. Instead of the vegetable broth, we used 3 cups beef broth (so our version was not vegetarian), and seasoned to taste with Worchester sauce, soy sauce, balsamic vinegar, and a dash each of apple cider vinegar and sugar for balance. Although we made all of the sauce, we used only about 2/3 of it, given the smaller yield of roasted mushroom vegetable (about 2/3 of the original recipe). This also meant we made mashed potatoes using only 4 (not 6) large Russet potatoes. We sprayed a 9×12″ baking dish, placed the filling (roasted mushroom vegetable mixture with sauce), then topped with the mashed potatoes. We baked at 375 for 35 mins. (Apr. 2020)
Cooking Adventures 