Tuesday, 28 February 2012

Mushroom Sheperd's Pie

I wish I could shepherd mushrooms. I'd wander through the highlands whistling to keep the flock steady and stand watch to protect against  the mushrooms natural enemy, hippies.
But I'm just an office drown. Copy making, pencil pusher, spending company money the best way I know how. Lunch was the best opportunity to spend time daydreaming of being a wandering sole while I chowed down on mushroom shepherd pie.

1 onion chopped                        3 cloves garlic
2 carrots small chopped            2 stalks of celery
3 cups brown mushrooms         1 cup shitaki mushrooms
1/2 c.  cooked pearly barley     1/2 c. lentils
2 c. shredded cabbage
Gravy    1/4 c. powdered mushroom      1.5 c stock
              1/2 bottle of dark beer              1 TBSP cornstarch
              1/4 c. cream             Rosemary, thyme, oregano
Mashed taters

  • Fry the onions, carrots, celery, garlic and remove from the pan 
  • Fry the mushrooms on high heat, 
  • Add the cabbage and allow to cook for a few minutes 
  • Add the veggies back in along with the cooked barley lentil mix
  • Gravy - Add the beer and allow to deglaze
  • Add stock, the herbs and mushroom powder
  • Bring to a low boil
  • Mix the cornstarch with a little water to make a slurry and add, stir to incorporate
  • Lastly top up with a little cream
  • Slop all of that into a WARM casserole dish and top with some yummy mashed taters. 
  • Bake at 400 until the potatoes get a sun tan. 

Serve with Gulden Draak - Belgian strong Ale and get tipsy on one bottle of beer. Good times.


  1. this is de-lish!

    1. I want to try this so bad, it sounds really yummy. From Prairie gardener, by the way.