While we want to keep on eating whatever is in front of us after the Halloween candy is gone, sometimes you just need to lighten up the holidays. This #SundaySupper is all about lighter things, without lightening the taste! I chose a shepherd’s pie. This is made with mushrooms and can be made into easy portions. The dishes photographed are easily 2 servings, the dishes themselves were way too pretty to not use! I made four of these in regular sized ramekins and it was great because you still had room for veggies and salad and of course a small dessert without rolling away from the table. 
Roasting the mushrooms brings out such a great flavour. I add a pat of margarine to the dish when it’s going back into the oven just so there’s no chance of drying out. You can also layer this with a layer of mushroom, a light layer of potato, mushrooms layer and then top with your potato mound. Potato mounds are the best! 
Ingredients
- 3 lbs potatoes, peeled and quartered
- ¼ cup non-dairy milk
- 4 Tbsp margarine
- 2 Tbsp chopped chives
- 1/4 cup olive oil
- 1 medium yellow onions, halved and sliced
- 3 medium portobello mushroom caps
- 1 1/2 lbs assorted wild mushrooms, chopped
- 2 cloves garlic, minced
- 2 Tbsp flat leaf parsley, thyme, oregano, and/or sage
- 1/4 cup margarine
Instructions
- Put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Mash with non-dairy milk and margarine until smooth. Add chives, and season with salt and pepper, if desired. Cool.
- Heat 1 tablespoon of oil in skillet over medium heat. Add onions, and cook 20 minutes, or until golden.
- Preheat oven to 375°F. Coat baking sheet with cooking spray. Chop portobellos, wild mushrooms and toss with olive oil and garlic. Roast 25 minutes, or until tender. Toss with herbs, and onions.
- Coat baking sheet and inside of 8 ramekins or 9-inch pie dish with cooking spray. Distribute the mushroom mixture to create a layer and dot with 2 tablespoons of margarine (divided). Top with potatoes, shaping each into dome. Bake 40 minutes, or until golden.
Drinks
- Lightened Up Eggnog by The Redhead Baker
- Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee
Appetizer or starter
- Gruyere Cheese Puffs by Sustainable Dad
- Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
- Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
- Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
- Spicy Eggplant Dip by Cooking Chat
- Carciofi alla Trapanese by Manu’s Menu
- Fresh Salmon Carpaccio by Food Lust People Love
Main Dishes
- Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
- Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
- Grandma’s Mac n’ Cheese by What Smells So Good?
- Lean Mean Cheeseburger Soup by The Foodie Army Wife
- Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
- Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
Side Dishes
- Roasted Brussels Sprouts by Brunch with Joy
- Butternut Squash Orzo Pasta by Life Tastes Good
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
- Quick and Easy Sweet Potato by The Educators’ Spin On It
- Lentil & Mushroom Stuffing by Foxes Love Lemons
- Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
- Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
- Honey Ginger Glazed Carrots by Ruffles & Truffles
- Shrimp Salad with White Wine Vinaigrette by eating in instead
- Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
- Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
- Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
- Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
- Leaner Green Beans by Noshing With The Nolands
- Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
- Horiatki Salata by Peaceful Cooking
- Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
- Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
- Roasted Parsnip and Apple Soup by Curious Cuisiniere
Desserts
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
- Sweet Apple Bites by Mama’s Blissful Bites
- Individual Cheesecakes by Nosh My Way
- Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
- Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
- Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
- Peanut Butter Coconut Mini Bars by Basic N Delicious
- The Blondie Recipe by Wallflour Girl
- Cinnamon Roll Granola Bars by Pies and Plots
- Skinny Ninja Cheesecake by NinjaBaker.com
- Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz
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