Here’s a hearty and comforting recipe for Shepherd’s Pie, reimagined with a rich portobello mushroom filling and creamy mashed potatoes. This plant-based version is packed with flavor, veggies, and warm, savory goodness. Perfect for a cozy dinner! 🥔✨
Shepherd’s Pie
Serves: 4–6
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients
For the Mashed Potato Topping:
- 4 large russet potatoes, peeled and diced
- ¼ cup unsweetened plant-based milk (e.g., almond or oat)
- 2 tbsp vegan butter
- 1 tsp garlic powder
- Salt and black pepper, to taste
For the Mushroom Filling:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 large portobello mushrooms, diced into small pieces
- 2 medium carrots, diced
- 1 cup frozen or fresh peas
- 1 tbsp tomato paste
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 cup vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp cornstarch or flour (to thicken)
Optional Garnish:
- Fresh parsley, chopped
Instructions
Step 1: Prepare the Mashed Potato Topping
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 15–20 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot. Mash them with plant-based milk, vegan butter, garlic powder, salt, and pepper until smooth and creamy. Set aside.
Step 2: Make the Mushroom Filling
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened.
- Stir in the garlic, carrots, and portobello mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their juices and the carrots begin to soften.
- Add the tomato paste, soy sauce, vegetable broth, thyme, and rosemary. Stir well and simmer for 5 minutes.
- Mix the cornstarch or flour with 2 tablespoons of water to create a slurry. Stir it into the filling to thicken. Add the peas and cook for another 2–3 minutes. Season with salt and pepper to taste.
Step 3: Assemble the Shepherd’s Pie
- Preheat your oven to 400°F (200°C).
- Transfer the mushroom filling to a baking dish and spread it out evenly. Spoon the mashed potatoes on top and smooth them with the back of a spoon. Use a fork to create ridges on the surface for texture (this will help it crisp up).
Step 4: Bake and Serve
- Bake the shepherd’s pie for 20–25 minutes, or until the top is lightly golden and crisp.
- Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.
Tips & Variations:
- Make it extra crispy: Broil the pie for the last 2–3 minutes of baking for a golden crust.
- Protein boost: Add cooked lentils or plant-based ground meat to the filling for extra heartiness.
- Veggie variations: Add diced zucchini, celery, or corn for more vegetables.
- Gluten-free option: Use tamari instead of soy sauce and cornstarch instead of flour.
This Shepherd’s Pie is the ultimate comfort food, with its creamy mashed potato topping and savory, herb-infused mushroom filling.
