Wild Mushroom Shepherd's Pie

Ingredients:

Filling:

• 15g dried mushrooms
• 1C boiling water
• 2T olive oil
• 1 onion
• 2 carrots
• 3 cloves garlic
• 2 lb cremini (or button) mushrooms
• 2T sherry
• 1T tomato paste
• 1C stock
• salt and pepper

Potatoes:

• 2lb russet potatoes
• 6T butter
• 1t kosher salt
• pepper
• 1/4C sour cream
• 1/3C milk or buttermilk

Dice the onions and carrots. Mince the garlic. Cut the mushrooms into small pieces. Peel the potatoes and cut them into large pieces.

Preheat the oven to 400F.

Rehydrate the dried mushrooms in the boiling water for 30 minutes; when done, chop the mushrooms into small pieces. Retain the water.

Cover the chunks of potato with salted water, bring to a boil, and simmer for ten minutes. Mash them, then mix in the butter (it should melt from the residual heat), then the remaining ingredients.

Heat the oil over medium heat, and saute the carrots and onions with salt and pepper until they brown a bit, about 10 minutes. Add the garlic and cook until fragrant, then add the mushrooms and additional salt and pepper, turn the heat to high, and cook until they've given up their liquid and browned. Add the sherry, stir, and add the tomato paste, rehydrated mushrooms, liquid, and stock. Simmer until reduced to a thick sauce.

Cover the mushroom mix with the potatoes and bake for 25-30 minutes, until browned. Garnish with smoked paprika.