09 September 2010

Shepherd’s Pie Sans Shepherd

Wednesday night I tried a recipe from one of my favourite local food blogs, the lovely Emvandee's Well Fed, Flat Broke. It was mushroom shepherd's pie: a perfect dinner for an early September evening. And because it's made with a little red wine, you get to drink the rest of the bottle while you eat it.

Emily recommends using a variety of mushrooms so I kind of went overboard and bought every mushroom in sight, and unfortunately I was at Safeway when this happened, which means I got to be mean to the environment (they were all packaged separately) AND spend some big bucks.

But I have no regrets. Mushrooms used: oyster, white, crimini, shiitake and portobello.

You can find the recipe here, which starts off with shallots and garlic and leeks...

and becomes a beautiful thing with rosemary, red wine, soy sauce, Worchestershire sauce, pepper, nutmeg, parsley and cream.


Topped with creamy, eggy, Parmesan cheesey mashed potato wonderment. A+++++++++++ WOULD MAKE AGAIN.


  1. Wow, delicious! Thanks for posting the recipe link. Glad to find another beautiful Vancouver food blog.

    After I finish this lasagna that I made last night, the 9 x 13 pan will be put to delicious use again. Can't wait to try this.

    Mushroom tip: No Frills on Denman sells excellent variety packs feat. portobella, oyster, crimini, white, and enoki. Not 'spensive, and delicious.

  2. I am saying delicious too frequently for my own good. Sorry, MichelleMeals readership.


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