Vegetarian Mushroom Shepherd’s Pie with White Cheddar Mashed Potatoes

There’s nothing quite like the cozy comfort of a classic shepherd’s pie and this vegetarian version is every bit as rich and satisfying. We’ve swapped the traditional beef for hearty mushrooms, simmered with tomato paste, vegetable stock and a medley of fresh vegetables and thyme. The result is a deeply savory filling that will please everyone at the table.

On top, creamy mashed potatoes are swirled with white cheddar and broiled until bubbly and golden. The contrast between the smooth, cheesy topping and the robust mushroom filling is simply irresistible. Serve this dish for a weeknight dinner or a special occasion-it’s sure to become a favorite.

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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

0.5 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). 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 necessary. Season with salt and pepper.
6. Heat broiler to high. Once sauce has thickened, spoon mashed potatoes on top of filling. 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 use a different type of mushroom?

Yes, cremini or portobello mushrooms work well in this recipe. Just adjust the quantity as needed.

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

Absolutely! Assemble the pie (without broiling) and refrigerate for up to 2 days. When ready to serve, broil until heated through and cheese is bubbly.

Is this recipe gluten-free?

The recipe uses all-purpose flour, but you can substitute with a gluten-free flour blend to make it gluten-free.