Creamy Mushroom Leek Shepherds (Print Version)
A filling medley of mushrooms and leeks under a golden mashed potato layer.
# What You’ll Need:
→ For the Mashed Potato Topping
01 - 2 lbs Yukon Gold potatoes, peeled and cubed
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter
04 - 1/4 cup sour cream
05 - Salt and freshly ground black pepper, to taste
→ For the Filling
06 - 2 tbsp olive oil
07 - 1 large leek, white and light green parts, sliced and rinsed
08 - 2 garlic cloves, minced
09 - 14 oz cremini or button mushrooms, sliced
10 - 2 medium carrots, diced
11 - 1 celery stalk, diced
12 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
13 - 2 tbsp all-purpose flour
14 - 3/4 cup vegetable broth
15 - 1/2 cup heavy cream
16 - 1 tbsp soy sauce (or tamari for gluten-free)
17 - 1 cup frozen peas
18 - Salt and black pepper, to taste
# Steps:
01 - Preheat oven to 400°F.
02 - Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until very tender, about 15–20 minutes. Drain and return to pot.
03 - Add milk, butter, sour cream, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.
04 - Meanwhile, heat olive oil in a large skillet over medium heat. Add leeks and cook for 3–4 minutes until softened.
05 - Stir in garlic, mushrooms, carrots, and celery. Sauté for 8–10 minutes until mushrooms are browned and vegetables are tender.
06 - Add thyme and flour. Stir and cook for 1 minute.
07 - Pour in vegetable broth, heavy cream, and soy sauce. Simmer for 5 minutes, stirring, until slightly thickened.
08 - Stir in peas, and season the filling with salt and pepper to taste.
09 - Transfer the mushroom and leek mixture to a large baking dish. Spread the mashed potatoes evenly over the top and create ridges with a fork.
10 - Bake for 25–30 minutes, or until the top is golden and the filling is bubbling.
11 - Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- Its the kind of dinner that makes people forget there is no meat involved
- The filling gets incredibly rich and creamy without needing any cream soup shortcuts
- Leftovers reheat beautifully for those I dont want to cook tomorrow nights
02 -
- The filling must be properly thickened before assembling or the potatoes will slide right off
- Creating ridges in the potato topping is not just for looks, it creates more crispy golden surface area
- Letting the finished pie rest for those few minutes makes a huge difference in how neatly it serves
03 -
- Dry your mushrooms with a towel instead of washing them so they brown properly instead of steam
- Warm your milk before adding it to the potatoes for the smoothest result