Vegetarian Mushroom Shepherd’s Pie with White Cheddar Mashed Potatoes

This vegetarian twist on classic shepherd’s pie is just as hearty and satisfying as the original. Meaty mushrooms are simmered with tomato paste, fresh veggies and thyme in a rich mushroom stock, creating a deeply savory filling. The creamy mashed potatoes are mixed with white cheddar and broiled to a golden, cheesy perfection.

Whether you’re looking for a meatless Monday dinner or a comforting meal any night of the week, this dish delivers all the cozy flavors you crave. Serve it straight from the oven for a crowd-pleasing dinner that’s sure to become a favorite.

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Ingredients

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

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Add to the boiling water and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, prepare the filling. Dice the onion and carrot. Slice the mushrooms. Strip the thyme leaves from the stems.
4. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add mushrooms and cook until browned, about 5-7 minutes. Add onion, carrot and thyme; cook until vegetables soften, about 5 minutes.
5. Stir in tomato paste and garlic powder; cook for 1 minute. Sprinkle flour over the mixture and stir to coat. Add mushroom stock concentrate and 1 cup of water. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste. Remove from heat.
6. Mash the cooked potatoes with butter and sour cream until smooth. Stir in half of the white cheddar cheese. Season with salt and pepper.
7. Spoon the mashed potatoes over the mushroom filling, spreading evenly. Sprinkle the remaining white cheddar on top.
8. Place the skillet in the oven and bake until the filling is bubbly and the cheese is melted, about 10-12 minutes. For a golden crust, broil for 2-3 minutes until the top is lightly browned. Let rest for 5 minutes before serving.

Recipe Tips

FAQ

Can I make this shepherd's pie ahead of time?

Yes, you can assemble the pie completely (without baking) and refrigerate for up to 24 hours. When ready to bake, add about 10-15 minutes to the oven time.

Can I use a different cheese?

Absolutely! White cheddar adds a sharp, creamy flavor, but you can substitute with regular cheddar, Gruyère or a dairy-free cheese.

Is this recipe gluten-free?

The recipe uses all-purpose flour, but you can substitute with a gluten-free flour blend. Also check that your stock concentrate is gluten-free.