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Portobello Shepherd’s Pie

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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.

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.

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.

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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.

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.

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.

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.

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Portobello Shepherd's Pie

4.72 from 21 votes
7
Cals:313
Protein:12
Carbs:50
Fat:9
This fast and fresh vegetarian Shepherd’s Pie made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover mashed potatoes.
Course: Dinner
Cuisine: American
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.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Yield: 6 servings
Serving Size: 1 1/2 cups

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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Nutrition

Serving: 1 1/2 cups, Calories: 313 kcal, Carbohydrates: 50 g, Protein: 12 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 17 mg, Sodium: 731 mg, Fiber: 8 g, Sugar: 9 g

Categories:

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. 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.

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.

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70 comments on “Portobello Shepherd’s Pie”

  1. HI Gina,
    Thank you SO much for this delicious recipe!

    If made ahead, how long should it be heated before doing the broiling step? I want the inside to be nice and hot!

    Thank you

  2. Longtime follower, first time commenter, eternal appreciator. 

    Can’t wait to try this! Catie and Alyssa – let’s swap notes!