Portobello Shepherd's Pie
User Reviews
4.7
Portobello Shepherd's Pie
Description
Portobello Shepherd's Pie begins with a savory vegetable mixture sauteed in butter and olive oil. Large cubes of portobello mushrooms are cooked with diced onion, carrots, fresh parsley, thyme (or rosemary), and garlic. Tomato paste and Worcestershire sauce deepen the flavors while flour and vegetable broth thicken the sauce. Frozen peas and corn add sweetness and color to the filling.
The vegetable filling is poured into a casserole dish then topped evenly with garlic mashed potatoes blended with Parmesan cheese for extra flavor. The assembled pie is placed under a preheated broiler just until the potato topping develops a golden brown crust. This dish balances earthy mushrooms and fresh herbs with creamy potato topping and vibrant vegetables, making for a comforting entrée.
The pie can be garnished with additional fresh parsley before serving. It is suited for a satisfying vegetarian main course that can be portioned into multiple servings.
Ingredients
- For potatoes:
- mashed potatoes skinny garlic or roughly 4 cups leftover
- 1 ounce Parmesan Cheese freshly grated
- For vegetables:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 ½ pounds portobello mushrooms cut into 1-inch cubes
- 1 ¼ teaspoon kosher salt (divided)
- 1 onion diced, medium
- 7 ounces carrot 3 medium, peeled and diced
- ¼ cup parsley plus more for garnish, chopped, fresh
- 2 tablespoons thyme chopped fresh, or rosemary
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- black pepper to taste, freshly ground
- 2 tablespoons all-purpose or gluten-free flour
- 1 ½ cups vegetable broth low sodium, or chicken broth
- 1 cup green peas frozen
- 1 cup corn kernels frozen
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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