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Test Kitchen Approved

Mushroom Shepherd's Pie with Carrot Mash

Recipe By Savory Spice Test Kitchen

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!

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.

Ingredients

For filling:

2 lbs. white or cremini mushrooms, halved or quartered

salt & pepper

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:

1.5 lbs. Yukon Gold potatoes, peeled and diced

1 lbs. carrots, peeled and diced

4 Tbsp. unsalted butter

0.5 cups milk


0.25 tsp. fresh ground pepper

Savory Spice ingredients in this recipe

  • Garlic Salt

    This is a simple but essential blend to have handy in your cupboard. The key is our combination of both traditional and roasted garlic powders whic...

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  • Flat Irons Prime Rib Rub

    The Flat Irons are sandstone rock formations that frame the surrounding foothills of Boulder, Colorado and are one of the natural beauties that mak...

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Directions

For filling: Sprinkle mushrooms with salt & pepper; 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 6min. 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.

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 pepper. Use a hand masher or electric mixer to beat until still slightly lumpy.

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.