Mushroom and Asparagus Shepherd's Pie

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Mushroom and Asparagus Shepherd's Pie

 

1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces

4 tbsps. butter

2 lbs. mixed fresh mushrooms, button, cremini, chanterelle, shiitake, oyster,

cleaned, stemmed, and cut into 1/2-inch chunks

1/4 cup minced shallot

1/3 cup thinly sliced scallion

2 cloves garlic, minced

2/3 cup dry sherry

1 1/2 cups homemade or canned vegetable stock

3 tbsps. tomato paste

1 tsp. chopped fresh thyme or 1/2 tsp. dried

4 tsps. softened butter mixed with 4 tsps. flour to form a smooth paste

Salt and freshly ground black pepper to taste

3 cups mashed potatoes

 

Bring a medium pot of salted water to a boil, add the asparagus, and blanch

until bright green and crisp-tender, 2 to 3 minutes. Drain and set aside.

Add 1 tbsp. of the butter to a skillet, heat until foaming and add about half of

the mushrooms. Cook over medium-high heat until browned and the mushrooms have

released their juices, 10 to 15 minutes. Increase the heat to high and cook

until the mushrooms are dry and nicely browned. Transfer them to a bowl and

reserve. Add another 2 tbsps. butter and cook the second half of the mushrooms

in the same way. Transfer them from the pan to the other mushrooms.

Reduce the heat to medium high. Add the last 1 tbsp. butter and sauté the

shallot, scallions, and garlic for about 2 minutes until softened and lightly

browned. Add the sherry and deglaze the pan by scraping up any browned juices.

Boil until the liquid is reduced to a syrupy glaze. Add the stock, tomato paste,

and thyme. Simmer for a few minutes, and then whisk in the butter paste bit by

bit. Simmer another minute until the sauce thickens a bit. Add the cooked

asparagus and mushrooms to the sauce, taste, and season with salt and pepper.

Pour into a 2 quart baking dish.

Pile the potatoes loosely on the filling for a more appealing, fluffy look.

Heat the oven to 375 degrees. Drop spoonfuls of the mashed potatoes on the

mushroom filling and spread gently to form an even (but not too smooth) layer.

Bake in the hot oven until the potatoes are light brown and the filling is

bubbling, 25 to 35 minutes.

 

 

 

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