Vegetarian Sheppard's Pie

This version of vegetarian Shepherd's Pie is very satisfying,
thanks to the meaty portabella mushrooms used for the filling.
It saves a tons of fats and calories over the regular version.
You can either make smaller individual pies or use a large
baking dish to make one big one.

Serves 6 .

Pre-heat oven to 425°F.

Carmelize onions in a large skillet. Lower heat and add garlic and
stir for about a minute. Add butter and mushrooms and cook for
3-4 minutes. Add wine and 1 1/2 cups water (or you can use beef,
chicken or vegetable stock). Stir in tomato paste and simmer for
about 15 minutes. Stir in basil and balsamic vinegar.
Remove from heat.

Using your fingers, press mashed potatoes into the bottom and up
the sides of an 8x12 inch baking dish (or into 6 smaller individual
baking dishes). Spoon mushroom mixture into baking dish(es).
Carefully cover the tops with additional mashed potatoes. Bake
for 15 minutes or until tops are beginning to brown.