This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

"I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"Irish food is unfussy, hearty and usually includes potatoes. This shephard’s pie is typical Irish fare… it’s substantial, simple and topped with creamy spuds. Pair it with the soda bread and a Guinness beer, and hopefully you’ll be kissed with the luck of the Irish!"

Ingredients

1 1/2 pounds mushrooms, assortment, sliced
1/2 pound fresh asparagus, blanched and cut into 1-inch pieces
3 Tablespoons butter
2 cups vegetable broth
3 Tablespoons tomato paste
1 shallot, minced
1/3 cup scallions, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Mashed potatoes

• In a large skillet over medium heat, sauté butter and mushrooms for 15 minutes. Stir occasionally.

• Once mushrooms are cooked, transfer to a plate and set aside.

• Preheat oven to 350°.

• In the large skillet, add the vegetable broth, tomato paste, shallots, scallions, garlic and dried thyme. Cook for 5 minutes.

• Add mushrooms and asparagus, and cook for one minute.

• Season with salt and pepper and place vegetable mixture in a 9 x 13 glass dish.

• Completely cover the vegetable mixture with mashed potatoes and bake for 25 minutes.