We turned what is traditionally a beef dish into a veggie lover's dream by swapping out the beef for meaty mushrooms. The mash is slightly sweet with the addition of carrots but has a nice garlic bite from our Garlic Salt. It's the ultimate winter comfort meal!


YIELD
4 servings

INGREDIENTS
  • For filling:

  • 2 lbs. white or cremini mushrooms, halved or quartered
  • salt & pepper
  • 2 Tbsp. cornstarch, divided
  • 3 Tbsp. vegetable oil, divided
  • 1 white onion, halved and sliced
  • 1 cup prunes, chopped
  • 4 cloves garlic, minced
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 2 Tbsp. Flat Irons Prime Rib Rub
  • 2 cups vegetable broth
  • For topping:

  • 1 1/2 lbs. Yukon Gold potatoes, peeled and diced
  • 1 lb. carrots, peeled and diced
  • 4 Tbsp. unsalted butter
  • 1/2 cup milk
  • 1 tsp. Garlic Salt
  • 1/4 tsp. fresh ground pepper

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NOTES

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:



DIRECTIONS

For filling: Sprinkle mushrooms with salt & pepper; toss with 1 Tbsp. cornstarch. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Sear mushrooms in single-layer batches until brown, 4 to 6min. per batch, and transfer to a plate. Add remaining 1 Tbsp. oil and onions to skillet and cook for 5 min. or until onions are soft. Stir in remaining ingredients. Mix remaining 1 Tbsp. cornstarch with 2 Tbsp. water to make a slurry; stir slurry into skillet. Add browned mushrooms and bring to a boil. Reduce heat and simmer, uncovered, for 20 min. or until mushrooms are tender and sauce thickens.

For topping: In a large pot, cover potatoes and carrots by 2 inches with water and bring to a boil. Boil for 15 min. or until veggies are soft enough to break apart with a fork. Drain and transfer to a mixing bowl. Add butter, milk, Garlic Salt, and pepper. Use a hand masher or electric mixer to beat until still slightly lumpy.

To serve: Preheat oven to 350 degrees. Pour filling into a 2-quart dish, or divide it between 4 large ramekins. Cover with topping. Set dish(es) on a baking sheet and bake for 20 min. or until filling is bubbling and topping just starts to brown. Cool for 10 min. before serving.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Vegan
Vegetarian



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