We’ve been eating a bit less meat than usual, trying to save money so we can make up for Irie’s vet visits. Kevin works manual labor out in the cold all day, so a warm hearty meal tends to be in order for the evening in the cold months. Since I started eating mushrooms last year, we’ve grown to enjoy using them as an inexpensive substitute for meat pretty frequently—You hardly notice the difference! Fortunately, the root vegetables that grow in our area at this time of year are also inexpensive and nutrient packed, so we were able to put together this awesome, filling dish for pennies per serving.
Mushroom & Root Veggie Shepherd’s Pie
- 2 white sweet potatoes (Pure Sprouts Local Bin)
- 4 medium turnips (Pure Sprouts Local Bin)
- 2 cans beer (I used Yuengling lager, I am sure a stout would be good too)
- 3 cloves garlic (Apple Ridge Farm)
- 1 leek or onion (Pure Sprouts Local Bin)
- 2 stalks celery (Jett’s Natural Produce)
- 1 jalepeño, optional (Heritage Farms CSA)
- 1/2 c. applesauce (homemade with Strawberry Acres apples)
- 1 carrot (Jett’s Natural Produce)
- 2 c. mushrooms (I used a mix of white from Jett’s Natural Produce and shiitake from Pure Sprouts Local Bin)
- pinch thyme
- pinch sage
- olive oil
- salt & pepper to taste
- Preheat oven to 375°.
- Peel and chop sweet potatoes and 2 of the turnips. Place in pot and cover with water. Add one whole, peeled clove of garlic.
- Boil until tender, about 15 minutes.
- Meanwhile, mince remaining garlic and chop leek or onion, celery and jalepeño, if using.
- Sauté garlic, leek, celery and jalepeño in olive oil in large skillet until onion is translucent.
- Peel and chop remaining turnips and carrot, then add to skillet. Continue to cook and stir until turnips have begun to soften and turn golden.
- Slice mushrooms and add to skillet. Sauté 1-2 minutes, or until mushrooms begin to caramelize.
- Add 1 can beer, applesauce, thyme and sage.
- Bring beer to boil, then reduce heat and let simmer until reduced by half.
- When sweet potatoes and turnips boiling in water are tender, strain them.
- Add 1/2 can beer, a few tablespoons of olive oil and salt & pepper, then mash sweet potatoes and turnips until smooth, adding more beer if necessary.
- Transfer mushroom mixture to 8×8″ casserole dish.
- Spread mashed sweet potatoes and turnips over mushroom mixture.
- Brush top of sweet potato mixture with olive oil.
- Bake for 15 minutes or until topping is golden and filling is bubbly.
- Serve warm with hearty bread and salad.