Recipe courtesy of the Mushroom Council.
This updated version of shepherd’s pie is a a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.
Preheat oven to 375°F.
In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.
Spoon into 9 inch ×13 inch baking dish, cover with mashed potatoes.
Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.