Two Potato Shepherds Pie

[Guest guest]

Two Potato Shepherds Pie

 

I have made this twice, so good.

 

2 lb. sweet potatoes

1 tbsp. butter

6 small red potatoes

1 tbsp. olive oil

1 cup sliced onion

1 cup thinly sliced fresh shiitake mushrooms

3 1/2 cups water

1 cup red wine

1/4 cup tamari or soy sauce

5 tbsps. flour

2 portobello mushroom caps, cut into bite size pieces

1 tsp. dried thyme

2 tsps. dried sage

2 stalks celery, chopped

1 carrot, cubed

 

Preheat the oven to 350 degrees. Bring a saucepan of water to a boil. Add sweet

potatoes, and cook until tender, 10 to15 minutes. Drain and mash with butter,

adjusting flavor with salt and pepper. Set mashed sweet potatoes aside. Bring a

saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15

minutes. Drain and set aside. Heat 1 tablespoon of olive oil in a large saucepan

over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms

sweat for about 7 minutes, stirring occasionally. Pour in the water, wine and

tamari, and bring to a boil. Whisk in flour, stirring until there are no lumps.

Allow to simmer. Add portobello pieces, and saute briefly until mushrooms are

browned on the outside. Add the carrots, celery and potatoes. Simmer for about

10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture

into a 9-inch glass pie dish. Cover with mashed sweet potatoes.

Bake for 40 minutes in the preheated oven, until potatoes are golden brown.

Serves 8.