Mushroom & Thyme Farmer's Pie

Updated at: Thu, 17 Aug 2023 00:16:05 GMT

Step 1

1. Dice potato into 1/2 pieces. Place in large pot with enough salted water to cover by 2 inches. Bring to boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Step 2

2. While potatoes cook trim & quarter mushrooms. Trim, peel and finely dice carrots. Halve, peel and dice onion. Strip Thyme leaves from stems.

Step 3

3. Heat large drizzle of oil in a large ovenproof pan over medium-high heat. Add mushrooms and big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. Add another drizzle of olive oil, and onion; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more.

Step 4

4. Stir 2 Tbsp butter into pan with veggies until melted, then add garlic powder, flour, and Thyme. Cook stirring 1 minute. Stir in tomato paste. Add vegetable broth. Bring to a boil, then reduce to a low simmer. Cook until thickened, 2-3 minutes. Season with salt and pepper. Turn off heat.

Step 5

5. Mash drained potatoes with sour cream, half the Monterey Jack and 3 Tbsp butter until smooth and creamy, adding reserved potato cooking liquid as needed. Season with salt and pepper.

Step 6

6. Heat broiler to high. Once filing has thickened, spoon mashed potatoes on top. Spread into am even layer, leaving a 1-inch border around edge of pan. Sprinkle potatoes with remaining cheese.

Step 7

7. Broil until cheese is lightly browned, 3-4 minutes. Let rest at least 5 minutes, then divide between plates and serve.

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