Mushroom Shepherd’s Pie Recipe

Mushroom Shepherd’s Pie

This hearty vegetarian dish is loaded with fresh mushrooms, so you won’t even miss the meat. The mashed potatoes are creamy and come together quickly for a tasty take on this classic dish.

Serves: 6Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 6 tbsp. butter, divided
  • 2 tbsp. olive oil, divided
  • 8 oz. white button mushrooms, sliced
  • 8 oz. baby bella mushrooms
  • 8 oz. oyster mushrooms, roughly chopped
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 cup vegetable stock
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. fresh thyme, chopped
  • 1 tsp. salt, divided
  • 1⁄2 tsp. pepper, divided
  • 1 tbsp. flour
  • 6 medium red potatoes, cubed
  • 1⁄4 cup milk
  • 1⁄2 cup cheddar cheese, shredded

Directions

  • Preheat oven to 425°F. Prepare a 2-quart casserole dish with nonstick cooking spray.
  • In a Dutch oven over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add mushrooms; cook and stir 4-6 minutes, until browned. Remove from pot and set aside.
  • Add the onion to the Dutch oven and cook until slightly tender, then add garlic. Cook about 30 seconds, then stir in stock, parsley, thyme, ¼ teaspoon salt, ¼ teaspoon pepper and mushrooms.
  • Sprinkle flour over mixture and stir until thickened. Pour into prepared baking dish.
  • Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and cook about 10-15 minutes, until tender. Drain and place back into pan. Use a potato masher to mash potatoes with milk, 4 tablespoons butter, ¾ teaspoon salt and ¼ teaspoon pepper.
  • Spread mashed potatoes over mushroom mixture and sprinkle with cheese. Bake 15-20 minutes.
  • Serve and refrigerate leftovers.

Serves: 6

Ingredients

  • 6 tbsp. butter, divided
  • 2 tbsp. olive oil, divided
  • 8 oz. white button mushrooms, sliced
  • 8 oz. baby bella mushrooms
  • 8 oz. oyster mushrooms, roughly chopped
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 cup vegetable stock
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. fresh thyme, chopped
  • 1 tsp. salt, divided
  • 1⁄2 tsp. pepper, divided
  • 1 tbsp. flour
  • 6 medium red potatoes, cubed
  • 1⁄4 cup milk
  • 1⁄2 cup cheddar cheese, shredded

Directions

  • Preheat oven to 425°F. Prepare a 2-quart casserole dish with nonstick cooking spray.
  • In a Dutch oven over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add mushrooms; cook and stir 4-6 minutes, until browned. Remove from pot and set aside.
  • Add the onion to the Dutch oven and cook until slightly tender, then add garlic. Cook about 30 seconds, then stir in stock, parsley, thyme, ¼ teaspoon salt, ¼ teaspoon pepper and mushrooms.
  • Sprinkle flour over mixture and stir until thickened. Pour into prepared baking dish.
  • Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and cook about 10-15 minutes, until tender. Drain and place back into pan. Use a potato masher to mash potatoes with milk, 4 tablespoons butter, ¾ teaspoon salt and ¼ teaspoon pepper.
  • Spread mashed potatoes over mushroom mixture and sprinkle with cheese. Bake 15-20 minutes.
  • Serve and refrigerate leftovers.
Nutrition Information
Amount per serving
Sodium620mg
Total Fat20g
Saturated Fat10g
Protein10g
Cholesterol40mg
Total Carbohydrate44g
Dietary Fiber6g
Sugars6g
Calories380