Mushroom Shepherd's Pie
A comforting vegetarian shepherd's pie featuring a savory mushroom filling topped with fluffy mashed potatoes, perfect for weeknight dinners or cozy occasions.
Ingredients
Mushroom Filling
- 1 pound mushrooms, chopped Use cremini or baby bella for deep flavor.
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth Low-sodium recommended.
- 2 tablespoons soy sauce Use low-sodium for better control of salt.
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 cups frozen peas Add towards the end of cooking.
Mashed Potato Topping
- 4 cups mashed potatoes Use starchy potatoes like Russets for fluffiness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Gather your ingredients and dice the onion, carrots, and celery. Chop the mushrooms and mince the garlic.
- Uniform dicing helps everything cook evenly.
Sweat the Aromatics
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes until softened.
- The mirepoix should smell sweet and fragrant.
Brown the Mushrooms and Garlic
- Add the minced garlic and chopped mushrooms to the skillet. Cook without crowding for 8-12 minutes.
Build the Sauce
- Add vegetable broth, soy sauce, thyme, rosemary, salt, and pepper. Bring to a simmer for about 10 minutes.
Add Peas and Transfer
- Stir in frozen peas and cook for 1-2 minutes. Transfer the filling to a baking dish.
Top with Mashed Potatoes
- Spread mashed potatoes over the mushroom filling, sealing the edges.
Bake
- Bake in the preheated oven for 25-30 minutes until the top is golden brown.
Rest and Serve
- Let the pie rest for a few minutes before serving.
Notes
Thaw overnight in the fridge for best results. Can be frozen for up to 3 months. Adjust seasoning to taste.