Vegetarian Shepherd's Pie

Today's creation was motivated by me wanting to use up the rest of the fresh horseradish left from Passover. I don't really know many horseradish recipes, but I know I like wasabi mashed potatoes, so I figured horseradish mashed potatoes must be good too.  The plan was to make my take on vegetarian shepherd's pie with horseradish mashed potatoes on top.  I started sauteeing all my veggies, and then went to boil my potatoes with the horseradish.  I soon learned that there is a shelf-life on grated fresh horseradish.  So, it was plain mashed potatoes on top instead.  To my surprise, Henry actually ate it...and didn't spit out the white beans that I added.  As per usual, he was finished after a few bites.  If only I could feel full after eating a small portion!

Vegetarian Shepherd's Pie
2 teaspoons olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 pound mushrooms (I used baby portobellas), sliced
1.5 cups frozen spinach
1 cup small white beans
1/4 teaspoon fresh thyme
salt to taste
1/3 cup red wine
2 medium potatoes, peeled and cubed
1 tablespoon cream cheese
1/4 cup 1% milk
1 teaspoon butter
1/4 teaspoon salt

1.  In a medium pan, saute onion and garlic in olive oil until softened.  Add mushrooms and saute about 5 minutes more.  Then add spinach, white beans, thyme, and salt.  Finally, add red wine, and let simmer until liquid has mostly evaporated.

2.  In a small pot, boil potatoes in water.  When potatoes are soft, drain potatoes and put back in pot.  Mash with cream cheese, milk, butter, and salt.

3.  Put mushroom mixture in a small saute pan or small casserole dish (I used an omelet pan).  Smooth mashed potatoes on top, but make small peaks so the top browns in a pretty pattern.  Put under the broiler for 1-2 minutes until top has a nice golden brown color.

Happy and (mostly) healthy eating!