Vegetarian Mushroom Shepherd’s Pie with White Cheddar Mashed Potatoes

This vegetarian twist on classic shepherd’s pie delivers all the cozy comfort you crave. Meaty mushrooms replace ground beef, simmered with tomato paste, veggie stock and a medley of fresh vegetables and thyme for a rich, savory filling.

On top, swoops of creamy mashed potatoes are sprinkled with white cheddar and broiled until golden and bubbly. It’s a hearty, satisfying meal that will please vegetarians and meat-lovers alike.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
2. While potatoes cook, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel and finely dice carrots. Halve, peel and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.
3. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. Add another drizzle of olive oil to pan, then stir in carrots, diced onion and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
4. Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies, then add thyme, garlic powder and flour. Cook, stirring, 1 minute. Stir in tomato paste until incorporated, 1 minute. Add ¾ cup water (1 cup for 4) and stock concentrates, scraping up browned bits. Bring to a boil; reduce to a low simmer and cook until thickened, 2-3 minutes. Season with salt and pepper. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.
5. Mash drained potatoes with sour cream, half the cheddar (you’ll use the rest in the next step) and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Heat broiler to high. Once filling has thickened, spoon mashed potatoes on top; spread in an even layer, leaving a 1-inch border around edge of pan. Sprinkle mashed potatoes with remaining cheddar.
7. Broil shepherd’s pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. Let rest at least 5 minutes, then divide between plates and serve.

Recipe Tips

FAQ

Can I use other mushrooms?

Yes, cremini or portobello mushrooms work well in place of button mushrooms.

Can I make this ahead?

Assemble the pie without broiling, cover and refrigerate for up to 24 hours. Broil just before serving, adding a few extra minutes if needed.

Is this recipe gluten-free?

No, it contains flour. For a gluten-free version, use a gluten-free all-purpose flour blend.