I know what you thinking: mushrooms don't get shepherded! Well they do when I decide to give a recipe a make-over. You might notice that the above filling looks very familiar. That is because I re-did the Phyllo Topped Potpie which was posted only yesterday. While the Phyllo Topped Potpie was caloricially good, I found it too sweet. Thinking this sweetness was caused by the phyllo topping I decided to re-do it with a mashed potato topping. To keep the calories down I made the topping out of boxed mashed potatoes and I left out the butter and used low fat milk.
1 (8 ounce) package white mushrooms, sliced
2 large portobella mushrooms, cubed
2 carrots, diced
1 (16 ounce) package frozen corn, thawed
1 (16 ounce) package frozen Lima beans, thawed
1 tablespoon all-purpose flour
2 teaspoons dry mustard
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 cup vegetable broth
2 tablespoons fat free half-n-half
1 teaspoon prepared Dijon mustard
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 cups prepared instant mashed potatoes (prepared without the butter and with low-fat milk)
1/4 cup of shredded reduced fat cheddar cheese
- Move the oven rack to the lower middle position and preheat the oven to 350°.
- Spray a large skillet with cooking spray and heat over medium heat. Add both kinds of mushrooms and the diced carrots; cook until softened, about 8 minutes. Stir in the corn and lima beans. Sprinkle the flour, dry mustard, thyme, parsley, and dill over the mushroom mixture and stirring constantly until well incorporated, about 1 minute. Slowly stir in the broth, half-n-half, Dijon mustard, pepper, and kosher salt; bring to a boil. Reduce the heat to a simmer and allow to cook stirring occasionally until the sauce thickens, about 5 minutes.
- Transfer the mushrooms mixture into a 2 quart baking dish. Top with mashed potatoes and cheese. Bake until the the cheese is melted and the mixture is bubbling.