Vegetarian Mushroom Shepherd’s Pie with Cheesy Mashed Potato Topping

This vegetarian twist on classic shepherd’s pie is just as rich and satisfying as the original. Meaty mushrooms take the place of ground beef, simmered with tomato paste, veggie stock, carrots, onions and a hint of thyme for deep, savory flavor.

Topped with swoops of creamy mashed potatoes and a generous sprinkle of Monterey Jack cheese, then broiled to golden perfection, this dish delivers all the cozy comfort you crave-without the meat.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven’s broiler. Peel and dice the potatoes into 1-inch cubes. Place them in a pot of salted water, bring to a boil and cook until tender, about 15 minutes.
2. While potatoes cook, finely dice the onion and carrot. Slice the mushrooms into bite-sized pieces.
3. In a large oven-safe skillet, heat a drizzle of oil over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Remove mushrooms and set aside.
4. In the same skillet, add a bit more oil if needed. Cook the onion and carrot until softened, about 5 minutes. Stir in the garlic powder, dried thyme and flour; cook for 1 minute.
5. Add the tomato paste and veggie stock concentrate, then pour in 1 cup of water. Stir well, scraping up any browned bits. Return the mushrooms to the skillet. Simmer until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
6. Drain the cooked potatoes and return them to the pot. Add sour cream and mash until smooth. Season with salt and pepper.
7. Spread the mashed potatoes over the mushroom mixture in the skillet. Sprinkle the Monterey Jack cheese evenly on top.
8. Broil until the cheese is melted and bubbly, about 3-5 minutes. Let cool slightly before serving.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, cheddar, Gruyère or any melting cheese works well.

Can I make this vegan?

Substitute the sour cream with a plant-based version and use vegan cheese or nutritional yeast for the topping.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.