Fresh and dried mushrooms add complexity to this shepherd’s pie. To prepare your own porcini powder, grind about two tablespoons of dried porcini mushrooms in a spice grinder or cleaned coffee grinder until powdery, about one minute. Be sure to cut the parsnips into small pieces, as they take a while to cook. If you don’t have butternut squash, try pumpkin or carrots. For a vegan version, use crumbled meat free sausage, such as Field Roast.

SERVES 6 TO 8

INGREDIENTS

• Russet or Idaho potatoes
• 3/4 cup plain unsweetened almond milk, at room temperature
• 1/4 cup (4 tablespoons) vegan butter, at room temperature
• 1 tablespoon plus 1 teaspoon ground dried porcini mushroom (porcini powder; see above note)
• 1 teaspoon kosher salt, divided
• 10 grinds black pepper, divided
• 1 tablespoon olive oil
• 1 pound ground beef chuck
• 2 cups small dice cremini mushrooms (about 6 ounces)
• 1 1/4 cups small dice butternut squash
• 3/4 cup small dice parsnip
• 3/4 cup finely chopped red onion
• 1 tablespoon finely chopped garlic
• 3 tablespoons tomato paste
• 1 tablespoon finely chopped fresh sage leaves
• 1 tablespoon finely chopped fresh oregano leaves
• 3/4 teaspoon ground nutmeg
• Cooking spray

PREPARATION

1. Preheat the oven to 375 degrees F.
2. Poke the potatoes several times, and microwave on high until extremely tender, about 20 minutes.
3. When no longer too hot to handle, split in half, and scoop 4 cups of their flesh into a medium-large bowl (save the skins for another use).
4. Add the almond milk, vegan butter, ground porcini, 1/2 teaspoon of the salt, and half of the pepper, and mash with a potato masher until smooth.
5. Meanwhile, brush the inside of a 10-inch nonstick skillet with 2-inch-high sides with the oil, and heat over medium high.
6. When warm, add the beef, and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes. Transfer to a plate.
7. To the hot pan, add the cremini mushrooms, squash, parsnip, onion, and garlic.
8. Sauté, stirring occasionally, until all of the vegetables are soft, about 10 minutes (if necessary, add a couple tablespoons of water to help the parsnips become tender).
9. Pour the vegetables into a medium-large mixing bowl, and add the meat, tomato paste, sage, oregano, nutmeg, and remaining 1/2 teaspoon salt, and the remaining 5 grinds pepper. Mix well.
10. Spray the inside of an 8 x 8-inch baking dish with cooking spray.
11. Pour in the meat-vegetable filling. Top with the potato mixture, and spread evenly.
12. Bake on the middle rack of the oven until the potatoes become lightly golden and slightly crispy on the sides, about 30 minutes.