This fast and fresh vegetarian Shepherd’s Pie made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover Skinny Garlic Mashed Potatoes, is the perfect after-Holiday fix.
Portobello Shepherd’s Pie
I’m sure you’re familiar with my easy Shepherd’s Pie recipe which is like a classic shepherd’s pie, only lightened up. This Portobello mushroom version is perfect when you’re looking for a plant based dish, with all the flavors of the traditional.
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I don’t know about you, but right after Thanksgiving I’m always ready to load up on vegetables and salads. This fast and fresh vegetarian dish made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover Skinny Garlic Mashed Potatoes, is the perfect after-Holiday fix. Trust me, it’s so tasty and hearty you won’t even miss the meat.
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Portobello Shepherd's Pie
Ingredients
- For potatoes:
- Skinny Garlic Mashed Potatoes or roughly 4 cups leftover mashed potatoes
- 1 ounce freshly grated parmesan cheese
- For vegetables:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 ½ pounds Portobella mushrooms, cut into 1-inch cubes
- 1 ¼ teaspoon Kosher salt, divided
- 1 medium onion, diced
- 7 ounces 3 medium carrots, peeled and diced
- ¼ cup chopped fresh parsley, plus more for garnish
- 2 tablespoons chopped fresh thyme or rosemary
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- Freshly ground black pepper, to taste
- 2 tablespoons all-purpose or gluten-free flour
- 1 ½ cups low sodium vegetable or chicken broth
- 1 cup frozen green peas
- 1 cup frozen corn kernels
Instructions
- Prepare Skinny Garlic Mashed Potatoes according to directions.
- For the Vegetarian Shepherd's Pie: In a large sauté pan, heat the butter and oil. Add the mushrooms and ½ teaspoon salt, cook for 10 minutes, stirring occasionally.
- Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper and sauté 10 minutes.
- Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.
- Sprinkle vegetables with the flour, stir to coat and cook, scraping brown bits from the pan, 3-4 minutes.
- Add the broth, peas and corn, cook, stirring often, until sauce has thickened (about 5 minutes).
- To assemble the Mushroom Shepherd's Pie: Preheat broiler to high.
- Transfer vegetables to an 8” x 11” casserole dish.
- Spread mashed potatoes in an even layer over the vegetables, top with parmesan and broil 5 minutes, or until top is golden. Garnish with parsley.
Last Step:
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THIS IS SO GOOD! We are newly gluten and dairy free but also trying to add meat free meals to our life and this hit the spot!
Left over SkinnyTaste Garlic Mashed Potato’s? Is that even a thing? Lol. This looks amazing! Trying it soon!
This was absolutely scrumptious! Used baby Bella’s that were on sale. Added a little red wine. Other than that followed recipe. Best veggie Shepard’s pie I’ve ever made. Even the carnivore loved it.
Hello!! I would like to know if I can use an oven for the portobello sheperds pie, instead of the broiler. I dont have one
to use your oven put the oven rack to the highest setting. Put the temp of the oven to 500 degrees or broil-its on the temp knob. and then cook as directed.
This was super tasty! I always make a few changes to suite the tastes of my wife and I, but I have to say this is one of the better veg shepherd’s pie recipes I’ve tried.
Here are the few changes I made:
Added celery for a bit of crunch.
Used Geo Watkins Mushroom Ketchup instead of Worcestershire. It’s good stuff and my go-to substitute.
Used more tomato paste than the recipe called for.
Used baby bella’s & button mushrooms instead of portabellos. They were the freshest mushrooms at the store, and they worked great.
Added a bit of shallot.
Very minor changes, just based on what I had around and what looked fresh at the store. The only real addition I made is adding lentils (broiled in the oven until slightly crunchy) after the veggies were cooked prior to layering potatoes on. Went with a combination of russets & red potatoes… used buttermilk and Kerrygold for the fat after drying and ricing the potatoes.
For sides, I went with a quick pickle of jalapenos, sweet mini peppers, & red onion left over from last night. Also added a bit of mushroom gravy (recipe stolen from Chef John.)
Thanks for the recipe!
This was outstanding! Thank you for another great recipe. Everyone loved it, even my son who is very picky about vegetables.
Excellent recipe!…..My only critiques would be to let the veggies cook longer and make ahead! the flavors combine so much better when they have time to meld together…..Will make again.
This was delicious! You will not miss the meat!
AMAZINGGGGGGG!!!!! COMFORT FOOD WITHOUT THE GUILT! Made with cauliflower mash!
Absolutely incredible! Husband and I made it together – not too complicated and wonderful taste. this one’s a keeper!
Did this tonight really delicious but I did the Cauli mash instead , now was wondering if I could freeze please Gina ? putting a pic of it on my Instagram #kris.annecooking
Great recipe! Have made multiple times
Yummm ……, thank you so very much for this amazing recipe. It’s incredibly delicious as well as satisfying!!
Worcestershire Sauce is NOT Gluten Free – this should not be advertised as a GF recipe.
Lea & Perrins Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce.
This was really good for a veggie shepherds pie, the mushrooms were a great meaty substitute, and the flavors were splendid. I questioned the use of parmesan at first, but it gives the potatoes a nice crunch!
This was so good for dinner last night and I just had some leftovers for an early lunch. So good and flavorful! I opted for the rosemary.
My family loved this, thank you!
This was very tasty and made for great leftovers! Even my meat loving husband enjoyed it 🙂
This dish turned out amazing!!! I made it last night and my husband and I looked at each other and said “it’s a keeper.” The only thing different I did was add 2 tsps of dried thyme instead of the two tbs freash it calls for and I followed my own recipe for mashed potatoes (potatoes, milk, and butter). Thanks so much for posting!!
Oh my, this is DELICIOUS. Even my meat-loving husband loved it. Make it; you won’t be sorry.