One-Pan Portabella Mushroom Shepherd'S Pie

• 3 cups mashed potatoes
• 1/4 cup whipping cream
• 2 ounces parmesan cheese, finely shredded (about 3/4 cup)
• 2 tablespoons extra-virgin olive oil
• 8 large portabella mushroom caps (about 1 1/2 lbs. total), gills removed, halved and cut into 1/3-in.-thick slices
• 1 large yellow onion (about 12 oz.), chopped
• 3 large carrots (about 9 oz. total), peeled and chopped
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground pepper
• 2 garlic cloves, chopped
• 1/2 cup dry white wine
• 3 tablespoons flour
• 1 1/2 cups mushroom broth or reduced-sodium vegetable broth
• Finely chopped flat-leaf parsley

1. Preheat broiler to high with a rack in middle of oven.
2. Microwave potatoes, covered, until heated through, 3 to 4 minutes. Stir in cream an
3. Heat oil in a 10-in. cast-iron skillet over medium-high heat. Cook mushrooms, stirring occasionally, until softened and -liquid has mostly evaporated, about 10 minutes. Add onion, carrots, rosemary, salt, and pepper; cook, stirring often, until onions and carrots are tender, about 10 minutes. Stir in garlic and cook 30 seconds. Add wine and cook until completely evaporated, about 3 minutes. Sprinkle vegetables with flour; cook, stirring constantly, 1 minute. Still stirring, gradually add broth. Cook, stirring often, until thickened, 5 to 6 minutes.
4. Remove skillet from heat. Spread mashed potatoes over vegetables to completely cover them. Broil until lightly browned, 3 to 4 minutes. Sprinkle with parsley.

potatoes, whipping cream, parmesan cheese, extravirgin olive oil, portabella mushroom caps, yellow onion, carrots, rosemary, kosher salt, freshly ground pepper, garlic, white wine, flour, mushroom broth, flatleaf parsley

Taken from www.myrecipes.com/recipe/one-pan-portabella-mushroom-shepherds-pie (may not work)