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Mushroom Shepherd’s Pie

3 reviews
Test Kitchen Approved
Total Time

Prep: 45 min. Bake: 15 min.

Makes

6 servings

Updated: Sep. 15, 2023
It sounds silly, but the one thing I miss most about meatless meals is, well, the meat! That is, except for this one. Hearty and satisfying, this shepherd’s pie works as a meatless entree or in smaller portions as a side dish. —Glen Warren, St. John's, Newfoundland and Labrador
Mushroom Shepherd’s Pie
Mushroom Shepherd's Pie Recipe photo by Taste of Home
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Ingredients

  • 2 tablespoons butter
  • 3 tablespoons olive oil, divided
  • 1 pound sliced fresh button mushrooms
  • 1/2 pound coarsely chopped fresh oyster mushrooms
  • 1/2 pound coarsely chopped fresh chanterelle mushrooms
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or vegetable stock
  • 1/2 cup vegetable stock
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, softened
  • TOPPING:
  • 6 medium red potatoes, cubed
  • 1/4 cup 2% milk
  • 2 to 4 tablespoons butter
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded cheddar cheese
  • Optional: Additional thyme or parsley

Directions

  1. Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.
  2. In the same pan, heat remaining oil. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until wine is almost evaporated, 2-3 minutes. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes longer.
  3. In a small bowl, mix flour and butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish.
  4. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.
  5. Spread potatoes over mushroom mixture; sprinkle with cheese. Bake until heated through, 15-20 minutes. If desired, top with additional thyme or parsley.

Nutrition Facts

1-1/2 cups: 354 calories, 22g fat (10g saturated fat), 40mg cholesterol, 636mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 11g protein.