Colin Price

Leftover Thanksgiving mashed potatoes make it easy to whip up shepherd's pie on a weeknight. This vegetarian version is as hearty as the beefy original, thanks to meaty portabella mushrooms, but you could throw in leftover turkey if you want.

Wine pairing: Joseph Jewell 2014 Pinot Noir (Humboldt County; $32).

How to Make It

Step 1
1

Preheat broiler to high with a rack in middle of oven.

Step 2
2

Microwave potatoes, covered, until heated through, 3 to 4 minutes. Stir in cream an

Step 3
3

Heat oil in a 10-in. cast-iron skillet over medium-high heat. Cook mushrooms, stirring occasionally, until softened and ­liquid has mostly evaporated, about 10 minutes. Add onion, carrots, rosemary, salt, and pepper; cook, stirring often, until onions and carrots are tender, about 10 minutes. Stir in garlic and cook 30 seconds. Add wine and cook until completely evaporated, about 3 minutes. Sprinkle vegetables with flour; cook, stirring constantly, 1 minute. Still stirring, gradually add broth. Cook, stirring often, until thickened, 5 to 6 minutes.

Step 4
4

Remove skillet from heat. Spread mashed potatoes over vegetables to completely cover them. Broil until lightly browned, 3 to 4 minutes. Sprinkle with parsley.

5

Serves 4 to 6

Ingredients

 3 cups mashed potatoes
 1/4 cup whipping cream
 2 ounces parmesan cheese, finely shredded (about 3/4 cup)
 2 tablespoons extra-virgin olive oil
 8 large portabella mushroom caps (about 1 1/2 lbs. total), gills removed, halved and cut into 1/3-in.-thick slices
 1 large yellow onion (about 12 oz.), chopped
 3 large carrots (about 9 oz. total), peeled and chopped
 1 tablespoon chopped fresh rosemary
 1/2 teaspoon kosher salt
 3/4 teaspoon freshly ground pepper
 2 garlic cloves, chopped
 1/2 cup dry white wine
 3 tablespoons flour
 1 1/2 cups mushroom broth or reduced-sodium vegetable broth
  Finely chopped flat-leaf parsley

Directions

Step 1
1

Preheat broiler to high with a rack in middle of oven.

Step 2
2

Microwave potatoes, covered, until heated through, 3 to 4 minutes. Stir in cream an

Step 3
3

Heat oil in a 10-in. cast-iron skillet over medium-high heat. Cook mushrooms, stirring occasionally, until softened and ­liquid has mostly evaporated, about 10 minutes. Add onion, carrots, rosemary, salt, and pepper; cook, stirring often, until onions and carrots are tender, about 10 minutes. Stir in garlic and cook 30 seconds. Add wine and cook until completely evaporated, about 3 minutes. Sprinkle vegetables with flour; cook, stirring constantly, 1 minute. Still stirring, gradually add broth. Cook, stirring often, until thickened, 5 to 6 minutes.

Step 4
4

Remove skillet from heat. Spread mashed potatoes over vegetables to completely cover them. Broil until lightly browned, 3 to 4 minutes. Sprinkle with parsley.

5

Serves 4 to 6

One-Pan Portabella Mushroom Shepherd’s Pie