No sheep here!

Shepherd's pie is a pub food classic that's deceptively easy to make. First created as a means for using leftover roasted meat, keeping it tender beneath a mashed potato crust, this dinner devised of pantry staples is just as delicious when it's made with a plant-based base. The ideal swap? Mushrooms.

In this play on the classic, the hearty texture of portobello mushrooms gives the dish that familiar flavor to satisfy anyone at your dinner table. Mix in some aromatic onion, garlic, carrots, and frozen peas, and you've essentially got the core of a dish that's simple enough to make for a weeknight meal but comforting enough for Sunday dinner. 

Since the cooking vessel and serving dish are one and the same for this dish, choose something beautiful like this cast iron dish from Staub. It holds and distributes heat perfectly so that the casserole cooks evenly without drying out.

  • Cook Time
  • Prep Time
  • 6-8Servings

Ingredients

Filling

  • 1 tablespoon butter, olive or avocado oil
  • 1 medium yellow onion minced
  • 3 garlic cloves
  • 1 container of portobello mushrooms, sliced
  • 4 to 6 carrots, diced
  • 2 cups frozen peas
  • 3 tablespoons tomato paste
  • 2 cups of vegetable broth
  • 1 tablespoon flour
  • 1/4 cup red wine (optional)
  • Oregano, dried or fresh (optional)

Mashed Potatoes

  • 6 to 8 potatoes
  • 1/2 cup full-fat yogurt (or a vegan version if preferred)
  • 1/4 cup butter or ghee
  • Salt
  • Pepper

Preparation

  1. Prepare the mashed potatoes. Boil potatoes until fork-tender, drain, and mash. Combine with yogurt, butter, or ghee and season to taste. Set aside.
  2. Preheat oven to 350F.
  3. Sauté onions and garlic in the baking dish over medium heat until translucent. Add the carrots and mushroom, and cook down until the carrots are slightly softened. Season with oregano (optional).
  4. Add flour and tomato paste and stir until the vegetables are well coated. Add the wine (if using), and cook 3 minutes. Make sure to scrape up browned bits from the bottom of the dish. 
  5. Stir in the broth until the pie filling mixture begins to thicken. Next, add frozen peas and mix. Season to taste with salt and pepper.
  6. Spread the mashed potatoes evenly on top of the dish and bake for 15 to 20 minutes. 
  7. Remove pie from oven and serve right from the baking dish to enjoy.

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