Mushroom Shepherd’s Pie Recipe
Looking for a hearty and wholesome dish that's both comforting and packed with flavor? This Mushroom Shepherd's Pie makes a tasty dish everyone will love! This twist on the classic shepherd's pie replaces traditional meat with a rich and savory mushroom filling!
Servings 6
Calories 348kcal
Ingredients
Garlic Herb Mashed Potatoes
- 3 pounds potatoes peeled and cut into ½ inch pieces
- 1 tablespoon extra virgin olive oil butter, or ghee
- ½ tablespoon fresh thyme
- ½ tablespoon fresh rosemary
- 1 ½ teaspoon salt
- ¾ cup milk or broth
Shepherd’s Pie
- 2 tablespoons extra virgin olive oil
- 1 small onion chopped (about 1 cup)
- 1 pound cremini mushrooms sliced
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 ½ cups cooked lentils or veggie meat crumbles
- 2 cups frozen peas and carrots 12-14 ounces bag
Instructions
Make the Mashed Potatoes
- Cook the potatoes in salted water until tender, about 10-12 minutes. Drain the potatoes.
- Return the potatoes to the pot and mash with a potato masher or run it through a potato ricer.
- Add the olive oil, rosemary, thyme, garlic, salt, and milk. Stir together and set aside.
Make the Shepherd’s Pie Mixture
- Preheat oven to 400° F.
- Heat 2 tablespoons olive oil in a skillet over medium-high. Add chopped onion and cook for five minutes.
- Add the mushrooms and cook about 10 minutes until the mushrooms are browned and they’ve released all their liquid. Add garlic and cook 30 seconds, just until fragrant.
- Add coconut aminos or soy sauce, tomato paste, rosemary, thyme, salt, and black pepper. Cook until fragrant, about 2 minutes.
- Sprinkle with flour over the top, stir into mixture, and cook 1 minute.
- Add vegetable broth, stirring until completely incorporated. Cook until thickened, 6 to 7 minutes. Stir in the cooked veggie meat or lentils and frozen veggies. Remove from heat.
Prepare Casserole
- Transfer the mushroom mixture to a casserole dish or cast iron skillet. Top with the mashed potatoes and spread them out over the top evenly.
- Bake in oven for 25-30 minutes or until bubbly and top of potatoes are lightly browned.
Notes
Be sure to check the full above for more about the ingredients, storage tips, serving ideas, and more!
- Let It Sit. Casseroles always work best when you let them sit 10-15 minutes before serving. This gives the sauce and ingredients time to settle and thicken up a bit more.
- Use Some Brown Mushrooms. They are much more flavorful than white mushrooms so your mushroom shepherd’s pie will have much more flavor. If you want to use white ones try to use a mixture with some of the more flavorful options.
- Add Mashed Potatoes in Segments. I found the easiest way to add the mushroom is to work in small sections at a time. This way you can evenly distribute it over the top without having to spread too much and helps you keep the layers separate.
- Salt Your Potatoes. Cook them in salted water to infuse them with a bit of salt as they cook.
Nutrition
Calories: 348kcal | Carbohydrates: 59g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 1533mg | Potassium: 1520mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5235IU | Vitamin C: 56mg | Calcium: 78mg | Iron: 4mg
