Vegetarian Mushroom Shepherd’s Pie with White Cheddar Mashed Potatoes

This vegetarian twist on classic shepherd’s pie is just as rich and comforting as the original. Meaty mushrooms replace the beef, simmered with tomato paste, vegetable stock and fresh thyme until deeply savory. A bounty of carrots and onions adds sweetness and texture.

On top, swoops of creamy mashed potatoes are sprinkled with white cheddar cheese, then broiled to create an irresistibly golden, cheesy crust. It’s a satisfying, meatless meal that will please everyone at the table.

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Ingredients

16 ounce Yukon Gold PotatoesView 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

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

2 unit Mushroom 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 all 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, quarter mushrooms. 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 thyme leaves for 4); mince leaves.
3. Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, about 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 tablespoon butter (2 tablespoons for 4 servings) into pan with veggies until melted, then add minced thyme, garlic powder and flour. Cook, stirring, for 1 minute. Stir in tomato paste until incorporated, 1 minute. Pour in ¾ cup water (1 cup for 4) and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer and cook until sauce has thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. Tip: If your pan isn’t ovenproof, transfer mixture now to a baking dish.
5. Mash potatoes with sour cream, half the cheddar (you’ll use the rest in the next step) and 2 tablespoons butter (3 tablespoons 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 potatoes into an even layer, leaving a 1-inch border around edge of pan. Sprinkle 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 make this shepherd's pie ahead of time?

Yes! Assemble the pie completely but do not broil. Cover and refrigerate for up to 24 hours. When ready to serve, broil until heated through and cheese is browned, adding a few extra minutes if needed.

Can I use a different type of mushroom?

Absolutely. Cremini, portobello or a mix of wild mushrooms work well. Just chop them into bite-sized pieces.

Is this recipe gluten-free?

It contains flour, so it is not gluten-free. You can substitute a gluten-free all-purpose flour blend to make it gluten-free.