I love this recipe and it is my Sunday night go-to because it also makes great leftovers the next day. I double the mashed potato topping & sometimes top with shredded cheese. I can't find mushroom stock anywhere and I'm too lazy to make it myself so I use veggie better than bouillon. I occasionally use red wine to deglaze the pan and it adds a great depth of flavor. I have added sauteed bella mushrooms and/or frozen peas & they're a great addition.
