{"id":3969,"date":"2020-11-06T08:00:18","date_gmt":"2020-11-06T13:00:18","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=3969"},"modified":"2020-11-05T09:14:16","modified_gmt":"2020-11-05T14:14:16","slug":"recipe-mushroom-walnut-shepards-pie","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-mushroom-walnut-shepards-pie\/","title":{"rendered":"RECIPE: Mushroom Walnut Shepards Pie"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" width=\"700\" height=\"325\" class=\"size-full wp-image-3979 aligncenter\" src=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01.jpg\" alt=\"\" srcset=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01.jpg 700w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/Meet-ToriSellon-EmailBanner-Classes-01-300x139.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>RECIPE by: Chef Tori Sellon from <a href=\"https:\/\/www.airsubs.com\/pros\/chef-tori-bon-vivant\">Bon Vivant Cooking School &amp; Wine Education<\/a><\/p>\n<p>There&#8217;s nothing better than a wintry weeknight meal to warm you up and keep you full &amp; cozy.<\/p>\n<p>If you&#8217;re overdue for some comfort, prepare this Mushroom Walnut Shepards Pie recipe by Chef Tori Sellon for 4-6 people in just about one hour.<\/p>\n<p>And as if the picture of the pie isn&#8217;t enough to make you want to cook, this fun fact might help: this meal&#8217;s (not-so) secret ingredient is a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20nov%202020%20recipe%20blog%203%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20mushroom%20walnut%20shepards%20pie\">cup of red wine<\/a>. So as you&#8217;re pouring a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20nov%202020%20recipe%20blog%203%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20mushroom%20walnut%20shepards%20pie\">red wine<\/a> such as <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20nov%202020%20recipe%20blog%203%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20mushroom%20walnut%20shepards%20pie\">St. \u00c9milion<\/a> into your pot, don&#8217;t forget to set a little aside for yourself to sip alongside your Shepard&#8217;s Pie creation.<\/p>\n<p><em>Now grab a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20nov%202020%20recipe%20blog%203%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20mushroom%20walnut%20shepards%20pie\">French red<\/a> from <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20nov%202020%20recipe%20blog%203%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20mushroom%20walnut%20shepards%20pie\">St. \u00c9milion<\/a>, and let&#8217;s get to cooking.<\/em><\/p>\n<p><em><strong>Below is everything you&#8217;ll need to get started:<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3971 alignright\" src=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-10-200x300.jpg\" alt=\"\" width=\"273\" height=\"410\" srcset=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-10-200x300.jpg 200w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-10-768x1152.jpg 768w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-10-683x1024.jpg 683w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-10.jpg 800w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/><\/strong><\/em><\/p>\n<p><strong>Mashed Potato<\/strong><\/p>\n<ul>\n<li>3 lbs golden potatoes, cut into 1&#8243; cubes<\/li>\n<li>4 tbsp butter<\/li>\n<li>1 tbsp chives, diced<\/li>\n<li>1\/2 cup milk<\/li>\n<li>1-2 tsp salt (or to taste)<\/li>\n<\/ul>\n<p><strong>Shepherds Pie Filling<\/strong><\/p>\n<ul>\n<li>4 tbsp butter<\/li>\n<li>1 onion, diced<\/li>\n<li>1 lb mushrooms, sliced<\/li>\n<li>2 cloves of garlic, crushed<\/li>\n<li>1 cup chopped walnuts<\/li>\n<li>3-4 carrots, diced<\/li>\n<li>2-3 stalks of celery, diced<\/li>\n<li>2 15oz cans of black lentils, rinsed<\/li>\n<li>1 cup red wine<\/li>\n<li>1 tbsp tomato paste<\/li>\n<li>1 cup vegetable broth<\/li>\n<li>2 tbsp corn starch<\/li>\n<\/ul>\n<p><strong>Bouquet Garni, tied with twine:<\/strong><\/p>\n<ul>\n<li>3 sprigs fresh thyme<\/li>\n<li>2 stems of rosemary<\/li>\n<li>2 bay leaves<\/li>\n<\/ul>\n<p><em><b>And here&#8217;s how to put it all together:<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-3972 alignright\" src=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-17-1-212x300.jpg\" alt=\"\" width=\"265\" height=\"375\" srcset=\"https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-17-1-212x300.jpg 212w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-17-1-768x1086.jpg 768w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-17-1-724x1024.jpg 724w, https:\/\/www.wtso.com\/blog\/wp-content\/uploads\/2020\/11\/WTSO_Oct2020_Session7_web-17-1.jpg 849w\" sizes=\"auto, (max-width: 265px) 100vw, 265px\" \/><\/b><\/em><\/p>\n<p>1. Preheat the oven to 425 degrees F.<\/p>\n<p>2. Place potatoes in a large stock pot with salted water. Bring to a boil, and drain potatoes once tender enough to easily pierce with a fork.<\/p>\n<p><strong>Instant Pot: <\/strong><\/p>\n<p>Place 2-3 cups of water in the bottom of the main insert. Place potatoes in and liberally salt. Cook under pressure for 8 min and immediately release pressure. Drain.<\/p>\n<p>3. Mash potatoes using mixer or potato masher. Add all remaining ingredients and mash with your desired method. Set mashed potatoes aside.<\/p>\n<p>4. Melt butter in a cast iron skillet or dutch oven. Add onions, garlic, carrots, and celery, then lightly salt. Cook about 5 minutes until softened. Add mushrooms and saut\u00e9 until juices release.<\/p>\n<p>5. Add the lentils, red wine, tomato paste, broth, and walnuts. Place the bouquet garni on top and cover the dish. Let it simmer on medium heat for 10-15 minutes, stirring occasionally to avoid the bottom burning.<\/p>\n<p>6. Remove the herbs and season to taste with salt. Sprinkle cornstarch evenly on top, slowly mixing it in. Simmer for 1-2 minutes until thickened to a gravy-like sauce.<\/p>\n<p>7. Spread the potatoes on top of the mushroom filling in an even layer. Then take a fork make diagonal marks across the top of the potatoes. Now do the same in the opposite direction to make a cross hatch pattern to create nice brown edges on the crust. 8. Bake for 30-35 minutes until potatoes are browned at the edges and the dish is bubbly.<\/p>\n<p>&nbsp;<\/p>\n<p>Feel like a five-star chef from the comfort of your own kitchen this fall when you prepare this Mushroom Walnut Shepards Pie. And to make the meal even cozier, grab a <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20nov%202020%20recipe%20blog%203%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20mushroom%20walnut%20shepards%20pie\">bottle of St. \u00c9milion<\/a> from our latest <a href=\"https:\/\/www.wtso.com\/weeklytasting\/?utm_source=blog&amp;utm_medium=blog&amp;utm_campaign=cn%3Awtso%20nov%202020%20recipe%20blog%203%7Ccid%3Awtso%20blog&amp;utm_content=recipe%3A%20mushroom%20walnut%20shepards%20pie\">Weekly Tasting set<\/a> to pair it with. Now grab a comfy blanket, and dig in!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>RECIPE by: Chef Tori Sellon from Bon Vivant Cooking School &amp; Wine Education There&#8217;s nothing better than a wintry weeknight meal to warm you up and keep you full &amp; cozy. If you&#8217;re overdue for some comfort, prepare this Mushroom Walnut Shepards Pie recipe by Chef Tori Sellon for 4-6 people in just about one [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":3970,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342],"tags":[],"class_list":["post-3969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: Mushroom Walnut Shepards Pie - From The Vine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wtso.com\/blog\/recipe-mushroom-walnut-shepards-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: Mushroom Walnut Shepards Pie - From The Vine\" \/>\n<meta property=\"og:description\" content=\"RECIPE by: Chef Tori Sellon from Bon Vivant Cooking School &amp; Wine Education There&#8217;s nothing better than a wintry weeknight meal to warm you up and keep you full &amp; cozy. 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