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Mushroom Shepherd's Pie Recipe
Warm up your evenings with this comforting, healthy, and delicious mushroom shepherd's pie! Umami-rich and packed with flavor, the mushroom mixture is layered with lots of veggies and your choice of ground meat or veggie meat topped off with the most delicious creamy brown butter mashed potatoes. It's creamy, savory, cozy, and sure to make the whole family happy!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 668 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
Brown Butter Potatoes
- 2 2 lb potatoes peeled and cut into large cubes
- ⅓ ⅓ cup butter
- 1 1 teaspoon fresh thyme leaves
- 1 1 clove garlic finely minced
Mushroom Shepherd's Pie
- 1 1 tablespoon olive oil
- 1 1 large onion minced
- 1 ½ 1 ½ lb mushrooms halved or quartered
- 1 ½ 1 ½ lb ground meat see notes
- 2 2 large carrots diced
- 4 4 cloves garlic minced
- ¼ ¼ cup tomato paste
- 2 2 tablespoons Worcestershire can sub vegetarian version, chopped anchovies, or coco aminos
- salt and pepper to taste
Instructions
- Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are soft, about 15 mintues. Drain them through a colander, add them back into the pan, and mash well.
- Make the brown butter while the potatoes are boiling. Melt the butter (or ghee) over medium heat. Keep it on the heat until it is fragrant and many brown specks appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Salt the potatoes well.
- While the potatoes are cooking, begin the shepherd's pie. Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the mushrooms and cook until they have released their liquid and are starting to brown, about 10 minutes. Add the ground meat (or veggie meat) and carrots and cook until the meat is no longer pink. Add the garlic, tomato paste, and Worcestershire sauce and cook for 2-3 minutes. Season to taste with sea salt and pepper.
- Transfer the mushroom shepherd's pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 30 minutes, or until it is hot and starting to bubble at the sides.
Cup of Yum
Notes
- We like a mix of beef and pork in this recipe. Feel free to use ground chicken for a lower cal option. Ground lamb also works very well. Use a veggie meat substitute if needed.
Nutrition Information
Serving
1 serving = ¼ of the pie
Calories
668kcal
(33%)
Carbohydrates
58g
(19%)
Protein
48g
(96%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
146mg
(49%)
Sodium
519mg
(22%)
Potassium
2511mg
(72%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
6773IU
(135%)
Vitamin C
60mg
(67%)
Calcium
96mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 668
% Daily Value*
| Serving | 1 serving = ¼ of the pie | |
| Calories | 668kcal | 33% |
| Carbohydrates | 58g | 19% |
| Protein | 48g | 96% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 519mg | 22% |
| Potassium | 2511mg | 53% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 6773IU | 135% |
| Vitamin C | 60mg | 67% |
| Calcium | 96mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.