Portobello Shepherd’s Pie

This expeditious and invigorating vegetarian Shepherd’s Pie is crafted with Portobello mushrooms, carrots, peas, corn, and onions, all elegantly crowned with leftover mashed potatoes.

  • PREPARATION TIME: 10 minutes
  • COOKING TIME: 40 minutes
  • TOTAL TIME: 50 minutes
  • YIELD: 6 servings
  • MEAL TYPE: Dinner
  • CUISINE: American


For the potatoes:

Skinny Garlic Mashed Potatoes or approximately 4 cups of leftover mashed potatoes
1 ounce of freshly grated parmesan cheese

For the vegetables:

1 tablespoon of butter
1 tablespoon of olive oil
1 ½ pounds of Portobello mushrooms (cut into 1-inch cubes)
1 ¼ teaspoons of Kosher salt (divided)
1 medium-sized onion (diced)
7 ounces or 3 medium-sized carrots, peeled and diced
¼ cup of finely chopped fresh parsley (plus extra for garnishing)
2 tablespoons of finely chopped fresh thyme or rosemary
2 cloves of garlic (minced)
1 tablespoon of tomato paste
2 teaspoons of Worcestershire sauce
Freshly ground black pepper (to taste)
2 tablespoons of all-purpose or gluten-free flour
1 ½ cups of low-sodium vegetable or chicken broth
1 cup of frozen green peas
1 cup of frozen corn kernels


Prepare Skinny Garlic Mashed Potatoes as per the instructions.
For the Vegetarian Shepherd’s Pie: In a large sauté pan, melt the butter with olive oil. Add the mushrooms and ½ teaspoon of salt, cook for 10 minutes, stirring occasionally.
Incorporate the onion, carrots, parsley, thyme, ½ teaspoon of salt, and pepper, then sauté for an additional 10 minutes.
Add the minced garlic, cook for 30 seconds, then introduce the tomato paste, Worcestershire sauce, remaining ¼ teaspoon of salt, and pepper.
Coat the vegetables with flour, stir well, and cook for 3-4 minutes, scraping browned bits from the pan.
Pour in the broth, peas, and corn; cook and stir until the sauce thickens (about 5 minutes).
To assemble the Mushroom Shepherd’s Pie: Preheat the broiler to high heat.
Transfer the cooked vegetables to an 8” x 11” casserole dish.
Spread the mashed potatoes evenly over the vegetables, sprinkle with parmesan, and broil for 5 minutes or until the top is golden. Garnish with parsley before serving.

Nutritional Information

Serving Size: 1 1/2 cups, Calories: 313kcal, Carbohydrates: 50g, Protein: 12g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 731mg, Fiber: 8g, Sugar: 9g

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