Portobello Shepherd's Pie

Name: Portobello Shepherd's Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
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; 1 ¼ teaspoon kosher salt; 1 medium onion; 7 ounces 3 medium carrots, peeled and diced; ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh thyme or rosemary; 2 cloves garlic; 1 tablespoon tomato paste; 2 teaspoons Worcestershire sauce; freshly ground black pepper; 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

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4.7

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
313 kcal
Course
Dinner
Cuisine
American

Portobello Shepherd's Pie

Iris Warren

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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 mashed potatoes.

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Ingredients

Servings

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

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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.

Nutrition Information

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Serving 11/2 cups Calories 313kcal (16%) Carbohydrates 50g (17%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 17mg (6%) Sodium 731mg (30%) Fiber 8g (32%) Sugar 9g (18%)