Today is 3.14 – Pi Day! In honor of Pi Day, I thought I’d share a nice warm savory pie dish with you. We have just a few more weeks of chilly weather left, so I suggest making this soon, before it’s too hot out to turn the oven on!

 

Wild Mushroom and Caramelized Onion Shepherd’s Pie

 

Topping

3 pounds Yukon gold potatoes, cut into 1 inch cubes

1/4 cup rice milk

4 tablespoons Earth Balance

1/4 cup nutritional yeast

2 tablespoons chopped chives

Salt and Pepper

 

Filling:

3 tablespoons olive oil

2 yellow onions, chopped

3 medium portobello mushrooms

3 cups mixed mushrooms, chopped

3 cloves garlic, minced

1 can cannellini beans, drained and rinsed

2 tablespoons flat leaf parsley, chopped

 

Directions

Topping

Put the potatoes in a pot and cover with water, Bring to a boil and reduce heat to medium low. Let simmer for about 30 minutes, until the potatoes are fork tender. Drain the potatoes and return them to the pot. Mash them a little with a potato masher. Stir in the rice milk, Earth Balance, nutritional yeast and chives. Continue mashing until the potatoes reach desired consistency. (I like my potatoes a little on the chunky side.) Season with salt and pepper to taste.

 

Filling

Preheat oven to 375 degrees. Coat baking sheet with cooking spray. Set the portobellos gill side up the baking sheet and drizzle with 1 tablespoon of oil. Toss the mushroom mixture and garlic with 1 more table spoon of oil and spread them out on the baking sheet with the portobellos. Roast for 25 minutes or until tender. Thinly slice the portobellos. Leave the oven on.

 

While the mushrooms are roasting, sauté the onions in the remaining tablespoon of olive oil and cook for about 20 minutes, until golden brown and caramelized.

 

In a 9″ x 13″ baking dish, mix together the onions, mushrooms, beans and parsley. Top with the potato mixture. Bake for about 40 minutes, until the potato topping is golden brown.