Description
A hearty and comforting vegetarian twist on a classic, this Mushroom Shepherd’s Pie combines savory mushrooms, sweet carrots, and creamy mashed potatoes in one delicious bake.
Ingredients
Scale
- 1 ½ pounds mushrooms, chopped
- 2 medium carrots, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 pounds potatoes, peeled and cubed
- 1 cup vegetable broth
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon rosemary (dried or fresh)
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and lightly oil a baking dish.
- Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with olive oil, salt, and a splash of cooking water until creamy. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onions, garlic, and carrots for 5 minutes. Add mushrooms and cook until browned and reduced in size.
- Stir in flour, tomato paste, thyme, rosemary, salt, and pepper. Pour in vegetable broth and simmer until thickened, then stir in peas. Remove from heat.
- Spread the mushroom mixture into a baking dish. Top evenly with mashed potatoes, smoothing or adding peaks with a fork.
- Bake uncovered for 25–30 minutes or until the top is golden brown. Let rest for 5–10 minutes before serving.
Notes
- Use a mix of mushrooms like cremini and portobello for deeper flavor.
- Brown mushrooms thoroughly to bring out their umami richness.
- Broil the top for a few minutes for extra crispiness.
- Add a splash of soy sauce or balsamic for added depth.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mushroom shepherd’s pie, vegetarian shepherd’s pie, meatless shepherd’s pie, comfort food, mashed potato casserole