Description

This Mushroom Shepherd’s Pie is a delicious and hearty vegetarian twist on the classic dish, featuring a savory mushroom and vegetable filling topped with creamy mashed potatoes and baked until golden brown. Perfect for a comforting meal that is packed with flavor and wholesome ingredients.

Ingredients

Vegetable Filling

2 cups mushrooms, chopped (any variety)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
1 cup peas (fresh or frozen)
2 tablespoons olive oil

Mashed Potato Topping

4 cups mashed potatoes (prepared)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the pie once assembled.
Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and begin to caramelize.
Add Garlic and Mushrooms: Stir in the minced garlic and chopped mushrooms. Cook for another 5-7 minutes until the mushrooms release their moisture and become tender.
Season the Mixture: Add 1 cup vegetable broth, 1 tablespoon soy sauce, 1 teaspoon thyme, 1 teaspoon rosemary, salt, and pepper to taste. Let the mixture cook for an additional 5 minutes until it thickens slightly.
Incorporate Peas: Stir in 1 cup peas until evenly distributed, then remove the skillet from heat.
Prepare the Baking Dish: Transfer the cooked mushroom and vegetable mixture into a baking dish, spreading it out evenly for the base layer.
Top with Mashed Potatoes: Spoon 4 cups of prepared mashed potatoes over the vegetable filling. Smooth with a spatula and optionally create peaks with a fork to achieve a crispy top when baked.
Bake the Pie: Place the baking dish in the preheated oven and bake for 30-35 minutes or until the mashed potato topping is golden brown and slightly crisp.
Cool and Serve: Remove the pie from the oven and let it cool for 10-15 minutes before serving to allow the flavors to settle and the dish to firm up slightly.

Notes

You can use any mushroom variety such as cremini, button, or portobello for different flavors and textures.
For a vegan option, ensure the mashed potatoes are made with plant-based milk and butter substitutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Adding a sprinkle of vegan cheese or nutritional yeast on top before baking adds extra flavor and browning.
This recipe can be easily doubled for larger gatherings.