Name: Mushroom Shepherd's Pie with Carrot Mash
Yield: 4 servings
Ingredients: For filling:; 2 lbs. white or cremini mushrooms, halved or quartered; 2 Tbsp. cornstarch, divided; 3 Tbsp. vegetable oil, divided; 1 white onion, halved and sliced; 1 cups prunes, chopped; 4 cloves garlic, minced; 1 (2-inch) piece fresh ginger, peeled and grated; 2 cups vegetable broth; For topping:; 1 1/2 lbs. Yukon Gold potatoes, peeled and diced; 1 lb. carrots, peeled and diced; 4 Tbsp. unsalted butter; 1/2 cup milk

Home | Recipes | Mushroom Shepherd's Pie with Carrot Mash

Mushroom Shepherd's Pie with Carrot Mash

Recipe by Savory Spice Test Kitchen

We turned what is traditionally a beef dish into a veggie lover's dream by swapping out the beef for meaty mushrooms. The mash is slightly sweet with the addition of carrots but has a nice garlic bite from our Garlic Salt. It's the ultimate winter comfort meal!

Jump to Recipe

Serves 4 servings

Email Share

Mushroom Shepherd's Pie with Carrot Mash

Ingredients

For filling: 2 lbs. white or cremini mushrooms, halved or quartered Salt & Pepper, to season 2 Tbsp. cornstarch, divided 3 Tbsp. vegetable oil, divided 1 white onion, halved and sliced 1 cups prunes, chopped 4 cloves garlic, minced 1 (2-inch) piece fresh ginger, peeled and grated

2 Tbsp. Flat Irons Prime Rib Rub

2 cups vegetable broth For topping: 1 1/2 lbs. Yukon Gold potatoes, peeled and diced 1 lb. carrots, peeled and diced 4 Tbsp. unsalted butter 1/2 cup milk

1 tsp. Garlic Salt

1/4 tsp. Fine Black Malabar Pepper

Salt & Pepper Tableside Seasoning

Directions

Step 1 For filling: Sprinkle mushrooms with salt & pepper and toss with 1 Tbsp. cornstarch. Heat 2 Tbsp. oil in a large skillet over medium-high heat. Sear mushrooms in single-layer batches until brown, 4 to 6 min. per batch, and transfer to a plate. Add remaining 1 Tbsp. oil and onions to skillet and cook for 5 min. or until onions are soft. Stir in remaining ingredients. Mix remaining 1 Tbsp. cornstarch with 2 Tbsp. water to make a slurry; stir slurry into skillet. Add browned mushrooms and bring to a boil. Reduce heat and simmer, uncovered, for 20 min. or until mushrooms are tender and sauce thickens.

Step 2 For topping: In a large pot, cover potatoes and carrots by 2 inches with water and bring to a boil. Boil for 15 min. or until veggies are soft enough to break apart with a fork. Drain and transfer to a mixing bowl. Add butter, milk, Garlic Salt, and Fine Black Malabar Pepper. Use a hand masher or electric mixer to beat until still slightly lumpy.

Step 3 To serve: Preheat oven to 350 degrees. Pour filling into a 2-quart dish, or divide it between 4 large ramekins. Cover with topping. Set dish(es) on a baking sheet and bake for 20 min. or until filling is bubbling and topping just starts to brown. Cool for 10 min. before serving.

Recipe Notes

Vegan: Replace butter with a vegan butter and use unsweetened soy or almond milk instead of regular milk.

Gluten-free: No substitutions necessary.

Carnivore: Check out our beef version of Shepherd's Pie with Carrot Mash.