This Wild Rice Shiitake Mushroom Gravy Shepherd’s Pie is the perfect fall entree or side dish. It will bring comfort and warmth to any meal. The wild rice adds substance, while the gravy provides a luxuriously rich flavor. The mashed potatoes add the comfort quality that we all crave.
Robby and I had a lovely visit with my mom last week. We did something that I have wanted to do for a long time during her visit. We went on our customary bike ride in Monterey but this time we had a picnic at a park overlooking the ocean. It was the perfect weather for it and we were all very content sitting in the sun with our homemade food. Normally, we would go out to lunch, which of course I love to do, but this felt more special and I think it’s going to be a regular occurrence from now on.
Eating out has become harder and harder for me since I eliminated wheat, corn and soy as well as being a vegetarian. Robby and I have both discovered that we really don’t feel the best after eating out. I think it’s due to the oil they use as well as most restaurants don’t use organic and non-GMO ingredients. The more you eliminate pesticides and GMO’s from your diet the more your body wants to reject it. I guess it’s a blessing in disguise.
This is a time-consuming recipe. I recommend cooking it in parts. I will usually make the wild rice and onions the day before I plan to serve it. I will make the gravy and potatoes the day of and assemble and cook. Or I’ll make everything and assemble it and put it in the refrigerator overnight. If you decide to do this, take it out of the refrigerator a couple hours prior to baking. If it is cold it will take longer to cook.
Wild Rice Shiitake Mushroom Gravy Shepherd's Pie Recipe:
This Wild Rice Shiitake Mushroom Gravy Shepherd's Pie is the perfect fall entree or side dish. It will bring comfort and warmth to any meal.
Approx. 1 1/2 hours to prep and cook + 20 to 25 minutes to bake.
8 to 10 servings
Ingredients
Wild Rice
- 1 Cup Wild Rice
- 2 Cup Filtered Water
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Small Clove Garlic
- 2 Unsalted Vegetable Bouillon Cube
- 1 Teaspoon Sea Salt – or to taste
Caramelized Onion
- 2 Small White or Yellow Onions – diced or thinly sliced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Filtered Water
- 2 Tablespoons +1/3 Cup Dry White Wine – divided I used Sauvignon Blanc
- 2 Cloves Garlic – minced
- 1 Tablespoon Fresh Thyme or 1 teaspoon of dried
- 1 Teaspoon Sea Salt – or to taste
- 1 Tablespoon Butter
- 2 Teaspoons Tapioca Flour
- 2 Vegetable Bouillon Cube – unsalted
- 1/3 Cup Tomato Sauce – I used strained tomato sauce
- 2 Tablespoons Filtered Water
Shiitake Mushroom Gravy
- 8 Cups Shiitake Mushrooms
- 4 Bouillon Cube
- 4 Cup Filtered Water
- 1 Teaspoon Sea Salt
- 1/2 White Onion or 1/2 Cup – minced
- 4 Large Clove Garlic – minced
- 1 Cup Dry White Wine
- 1 Teaspoon Fresh Thyme
- 1/2 Cup Butter
- 1/4 Cup Brown Rice Flour you can use regular flour
- 1 Cup Milk or Half and Half
Mashed Potatoes
- 3 Pounds Russet Potatoes – peeled – cut into small cubes
- 3/4 Cup Milk or Half and Half
- 8 Tablespoons Butter
- 2 Teaspoons Sea Salt – or to taste
- 1/2 Teaspoon Black Pepper
- 1 Bag Frozen Peas
Instructions
Wild Rice
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Make sure you rinse well before you cook to remove any particles.
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Bring water, garlic, bouillon and salt to a boil then add the rice, cover and turn the heat to in-between medium-low and low.
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Cook for 50 – 60 minutes or until rice has split open. Every stove cooks differently, so if you still have some water left just drain it.
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* Unlike other rice it is ok to take the lid off to check if the water is gone, just put the lid back on. Some people add 3 cups of water then drain after.
Onions
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Slice the onions in half, cut the ends off and remove skin and dice or slice into thin half circles.
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In a large sauté pan, add onion and cook on medium heat for 10 minutes, stirring after about 8 minutes.
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Add 1 tablespoon olive oil and 1 tablespoon water, deglaze the golden crust (fond) by scraping it with a wooden spoon and cook for 5 more minutes.
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Add 1 tablespoon wine, thyme, garlic and salt then deglaze (scrape up the fond) and cook for 5 more minutes.
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Add another tablespoon of wine, scrape the fond off the pan and set the pan aside. (A total of 20 minutes.)
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Add the butter to the onions and when melted stir in the arrowroot powder, add the wine and mash in the bouillon.
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Next, add the tomato sauce and lentils. Stir everything together.
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Add the butter to the onions and when melted, stir in the tapioca flour, add the wine and mash in the bouillon.
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Stir well.
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Next, add the tomato sauce, thyme, salt and wild rice. Stir everything together.
Shiitake Mushroom Gravy
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Cut off stems of the mushrooms and set aside in a bowl.
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Put water, bouillon cube, mushroom stems and salt in a small saucepan and bring to a boil.
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Reduce heat to low and simmer for 30 minutes.
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While stem broth is cooking, mince mushroom tops and set aside in a bowl.
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When stem broth is done, remove from heat and set aside.
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Add shallots, thyme and1 tablespoon butter to a sauté pan on medium heat, saute until onions become transparent and soft. Add the garlic and cook until golden. Make sure to stir frequently. (about 6 – 8 minutes)
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Add dry white wine and cook until reduced to a syrup.
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Add mushrooms and stir until all the moisture is gone. (about 20 minutes or so)
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While mushrooms are cooking make a roux in a large saucepan on medium-low heat by melting the butter then whisking in the flour and stirring all the while. Add the milk while whisking.
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Strain mushroom stem broth into roux then add mushrooms and stir until it thickens. Don't worry, it will thicken. Set aside.
Mashed Potatoes
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Start by peeling and then cutting potatoes into cubes, place potato cubes in a large pot and cover with filtered water.
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Bring to a boil and cook for about 20 minutes or until very tender. Use a timer and check at 15 minutes. Drain the potatoes and add back to the pot along with the butter. Mash well. When the butter is melted, add the milk, salt and pepper. Mix until fluffy. While the potatoes are cooking you can start the assembly process below.
Assemble
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Preheat oven to 400
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Spread the rice/onion mix on the bottom of a 3-quart casserole dish then top with half of the gravy and then the peas.
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Evenly spread the mashed potatoes and smooth it out as best you can.
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Place on the middle rack and bake for 20 – 25 minutes or until slightly golden.
Recipe Notes
I smeared a little bit of the gravy on top of the potatoes to give it character but it isn't necessary.
