Inspired by last weeks twice baked potato shepherds pie I present my own. A wild foraged chanterelle twice baked potato shepherds pie.

Filling recipe: sautéed onions, garlic, carrots, cherry tomatoes, peas, and chanterelles, seasoned with a small dash of Worcestershire, Tomate bullion, onion bullion, and pepper. I also added a dash of floravital for added nutrients, it’s optional, but it gave the filling the acidity and depth of flavor it needed, you could use ACV for this as well. Sauté until the pan starts to brown and deglaze with broth. Thicken with a few scoops of the prepared potato topping.

Potato topping: cut off the top of three large cooled baked potatoes, scoop out the potato, set the shells aside, and mash the potato with cheddar cheese, chopped green onions, tomate bullion, garlic powder, half stick of butter, and milk until the consistency is like a thick mashed potato, then whip until no chunks remain, add more milk if needed. Not too thin.

Fill the potato shells with the shepherds pie filling about 7/8ths full, then pipe or scoop the mashed potato on top, creating a seal. Piping will create nice ridges for browning.

Using a baking sheet, Bake in a 375 degree oven for 30-40 minutes or until til the potato topping is golden brown on the ridges. Top with cheddar cheese and melt for 4-5 minutes. Use the cheese crisps that landed on the pan from sprinkling on the cheddar, and some chives or chopped green onions as a garnish.

Enjoy!