Hearty dishes don’t always mean meat.  This vegetarian main course or side dish is Thanksgiving ready!  The saucy gravy base is packed with mushrooms, fresh herbs, veggies, bulgar, a generous glug or two of red wine, and a lil bit of butter!  With horseradish yukon gold mashed potatoes on top and a little…. okay, maybe a lot of butter.

Vegetarians and non-veggie eaters went in for scoop after scoop of this goodness!  So good!  The flavors fit right in alongside or instead of turkey!  If you aren’t sure about mushrooms, trust me, you want their flavor in this dish.  But maybe its more of a texture thing for ya, so just chop ’em up really tiny.  Thats how I sneak them into all kinds of things without the husband knowing.  Sorrynotsorry.  

Buttery mashed potatoes are always a hit, but if you haven’t tried adding a bit of horseradish to your mashed taters yet: Get on that!  For starchy dishes (Hello, mashed potatoes!), horseradish is a dramatically underused flavor!  I first tried adding a bit to the potatoes I make with the hub’s fave pot roast. The pot roast includes a similar flavor profile to this dish, so I knew the horseradish flavors would be a perfect addition!

Hope you love this!  What unusual side dishes make their way to your holiday table?

Horseradish Mashed Potato Pie with Herbed Mushroom Gravy

Total Time: 1 hour, 15 minutes

Yield: 6-8 main course servings, 10-12 as side dish

Horseradish Mashed Potato Pie with Herbed Mushroom Gravy

    For the mashed potatoes:
  • 10 small yukon gold potatoes
  • 2 cloves garlic, smashed and finely chopped
  • 1.5 tsp. prepared horseradish
  • 1 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 3-4 tbsp. unsalted butter, divided
  • For the Herbed Mushroom Gravy:
  • 1 c. cooked bulgar
  • 8 oz. crimini mushrooms, finely chopped
  • 2 garlic cloves, sliced
  • 1/4 c. fresh sage leaves, finely chopped
  • 1.5 tsp. kosher salt, plus more for seasoning
  • 1/2 tsp. freshly ground black pepper, plus more for seasoning
  • Fresh thyme leaves from 2 sprigs of thyme
  • 1/2 yellow onion, chopped
  • 2 large carrots, halved and quartered lengthwise then chopped
  • 3/4 c. red wine, divided
  • 2 - 3 c. vegetable broth
  • 3 tbsp. unsalted butter
  • To serve:
  • Additional sage and/or thyme leaves
  • 1 tbsp. butter, cut into small bits
  • salt and pepper

Submerge potatoes in pot of boiling water and cook until fork tender (about 20-25 minutes).  Drain water and mash potatoes using a potato masher with garlic cloves, salt, pepper, 3 tbsp. butter, and horseradish.  Do not over mash.  Taste and season with additional salt and pepper as desired.  Set aside.

In a large dutch oven or other oven proof soup pot, melt butter and add garlic over medium heat.  Add mushrooms, sage, and thyme.  Season with 1 tsp. salt and 1/2 tsp. black pepper and stir.  Cover with lid and let mushrooms soften about 3 minutes.  Remove lid and cook until the liquid evaporates.  Add onions and carrots, season with a generous pinch of salt and cook covered until onions just begin to soften (about 2-3 minutes), then remove lid and again cook over medium low until almost all liquid evaporates.   Add 1/2 c. red wine, stir and cook uncovered until wine has evaporated.  We want the carrots to be soft and the onions to begin to caramelize.  Add bulgar to vegetables, stir, and then add 2 cups vegetable broth.  If the vegetable mixture isn't covered completely by the broth, add additional broth 1/2 c. at a time.  Then add remaining red wine and season with salt and pepper to taste.  Bring mixture to a simmer and allow to simmer covered for 5 minutes to thicken up a bit.  Remove from heat and carefully layer mashed potatoes over the top leaving a 1/2" border around the edge of the pan.  Place lid on dutch oven, and transfer to preheated oven (350 degrees).  Bake covered for 20 minutes.  Then remove lid and continue to bake for additional 10 minutes.

Add a few pats of butter to top of potatoes, season with a pinch of each salt and pepper, then garnish with additional sage and/or thyme leaves.  Serve immediately.