Mushroom Shepherd's Pie

INGREDIENTS

• 5 lb. potatoes, peeled and cubed
• 2 T. salt
• ¼ cup butter, softened
• 1½ cups fat free milk
• ¼ t. pepper
• 2 T. chopped parsley
• 1 egg, beaten

Filling:

• 2 lbs. whole mushrooms, cubed
• ½ cup onion, chopped
• 1½ cups frozen mixed vegetables
• 1 T. olive oil
• ½ t. salt
• 2 cups vegetable broth
• 2 T. flour
• ¼ t. Worcestershire sauce

DIRECTIONS

1. Place potatoes in a large pot and cover with 1" water. 
2. Bring to a boil and add 2 T. salt. Cook until fork-tender, about 20 minutes.
3. Mash potatoes with salt, butter, milk, pepper, parsley and egg, set aside.
4. Preheat oven to 425°F.
5. Place the mushrooms and veggies in a 9X13" baking dish.  Add olive oil and salt and mix thoroughly.
6. Bake for 15 minutes.
7. Whisk together broth, flour and Worcestershire sauce.  Pour sauce over the veggies and bake for about 3 minutes.
8. Remove baking dish from oven.  Spoon potato mixture over and spread evenly.  Bake 20 minutes.

Recipe Image: Taste of Home