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 replace ground beef, simmered with tomato paste, veggies and thyme in a savory gravy. The creamy mashed potato topping gets a golden, cheesy crust under the broiler.

Perfect for a cozy dinner, this dish is packed with flavor and wholesome ingredients. Serve it straight from the oven for the ultimate comfort food experience.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView 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

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

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven’s broiler. Peel and dice the potatoes into 1-inch cubes. Peel and finely chop the onion. Peel and dice the carrot into small pieces. Slice the mushrooms. Pick the thyme leaves from the stems.
2. Place the potatoes in a pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the pot. Add 2 tablespoons butter, sour cream, garlic powder, salt and pepper. Mash until smooth. Set aside.
3. While potatoes cook, heat olive oil and remaining 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add onion and carrot; cook until softened, about 4 minutes.
4. Stir in the flour and cook for 1 minute. Add tomato paste, veggie stock concentrate, thyme and 1 cup water. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper.
5. Spread the mashed potatoes evenly over the mushroom mixture. Sprinkle Monterey Jack cheese on top.
6. Broil until the cheese is melted and golden, about 3-4 minutes. Let cool for a few minutes before serving.

Recipe Tips

FAQ

Can I make this dish ahead of time?

Yes, assemble the pie without broiling, then refrigerate. When ready to serve, broil until heated through and the cheese is melted.

Can I use other vegetables?

Absolutely. Feel free to add peas, corn or diced celery to the filling for extra texture.

What can I substitute for Monterey Jack cheese?

Cheddar, Gouda or any melting cheese works well.