FOODIE FRIDAY: MFAMB’s Mushroom Shepherd’s Pie
Jenny from MFAMB is a badass design blogger, painter, actress, mother and also a gourmand, and recently gluten-free foodie! She’s also like the Brandi Glanville of blogging yo- tells it like it is and takes no prisoners! (Except with better taste!) Here she is bringing you her single serving mushroom shepherd’s pie. It looks ridiculous. I’m always looking for non-meat based dishes that are hearty and wont make my husband say ”that’s rabbit food,” or “vegetarian bullshit” and this is a good one. (For my kosher readers, Jenny uses butter/milk and chicken stock in the dish, but I’m sure you could sub out the stock for vegetable stock, which is what I usually do, or even water. You also could probably change out the milk products for non dairy versions to make it parve.) So, I’ll leave her to it, Jenny’s Mushroom Shepherd’s Pie for one, maybe two.
Some Questions for Jenny:
1. If I could only eat 3 foods for the rest of my life, they would be… assuming that this is based solely on my 3 favorite foods vs REALLY what I would choose to sustain life…I would choose roast chicken, mashed potatoes, and nutella on buttered toast.
2. My secret weapon in the kitchen is… I don’t have one secret weapon for the kitchen but I do have secret weapons for certain things…like a ricer for perfect mashed potatoes, maldon sea salt for finishing dishes and hot chocolate (seriously, a sprinkle of maldon sea salt on any chocolate dish is going to elevate it to ridiculous levels), sriracha mayo on french fries and fried egg sandwiches..there are more and I should probably write them down for a future blog post of my own but I can’t think of any others. I will say though that every kitchen needs the following items to make your life easier…a good chef’s knife, mine is wusthof, a good non stick 12″ skillet, a dutch oven (invest in a le creuset, find one on ebay if your budget is tight like mine…they last a lifetime so even a used one is ok, and it’s more than likely well seasoned) and a big cutting board. Also I can’t recommend prepping well in advance for dinners, makes your life SO much easier.
3. My easiest fail proof recipe…Well, I can cook roast chicken and velvety mashed potatoes in my sleep..but I would say the easiest (emphasis on the easy) fail proof recipe is any kind of fish baked in parchment. You can add just about anything in the fridge to the parchment “bag” and it’s a winning dish because the parchment seals in all the flavors. Plus it takes about 5 minutes and it is super healthy.
4. My favorite person to cook for… Mike, my husband. He’s who i STARTED cooking for. He’s also a great eater and appreciates my efforts and never fails to say ‘thank you’.
5. Dream person to have dinner with… Jesus. It would be nice to hear him say: Chill out everyone…I’m just a regular guy with a good heart. Follow my lead of coolness and stop hating on people who are different. We would probably spend the whole night shaking our heads over the dumb shit people do “in his name”.
6. Favorite meal in Atlanta... I am always underwhelmed when I eat out which isn’t very often and also probably why I am always underwhelmed. The meal I ate at Bacchanalia a few years ago was incredible. But it set us back about 400 dollars which is another reason we don’t eat out much. I always find I can do better than most restaurants anyway. You think I’m kidding, but come to my house…it’s for real y’all.
For the mushrooms:
for the potatoes:
-3 medium sized yukon gold potatoes
-1/4-1/2 cup heavy cream or milk (I used heavy cream but if you’re worried about fat use whatever you want. You could even use chicken stock)
-2-3 tablespoons butter
-salt and pepper
-fresh grated parmigiana reggiano (never use the fake stuff in a can or I will come for you)
for the potatoes:
peel and cut the potatoes in half and place in a steamer basket in a saucepan of (1 inch) simmering water with a tight fighting lid
steam until fork tender, about 30-45 minutes
for the mushrooms: