Mushroom and Root Vegetable Shepherds Pie Recipe

Ingredients

• 2 (10-ounce) packages of brown button mushrooms, wiped clean with a damp paper towel and halved or quartered, depending on size
• 7 tablespoons extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 large sprig fresh thyme
• 1/2 medium butternut squash, peeled and cut into a medium dice (about 2 cups)
• 3 large carrots, peeled and cut into a medium dice (about 2 cups)
• 2 large parsnips, peeled and cut into a medium dice (about 2 cups)
• 2 medium turnips, peeled and cut into a medium dice (about 1 1/2 cups)
• 2 medium, waxy-type potatoes, peeled and cut into a medium dice (about 1 1/2 cups)
• 2 small sweet potatoes, peeled and cut into a medium dice (about 1 1/2 cups)
• 1 stick unsalted butter, divided
• 3 large leeks, sliced into half-moons, rinsed clean of any grit (about 2 cups)
• 4 ribs of celery, wiped clean and finely chopped (about 2 cups)
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh sage leaves
• 4 tablespoons all-purpose flour
• 1/2 cup sherry, vermouth or dry white wine
• 3 cups low-sodium vegetable stock
• 6 large baking potatoes, peeled and cut into large pieces (about 3 cups)
• 1 cup whole milk
• Nonstick cooking spray

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