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Test Kitchen Approved

Mushroom Shepherd's Pie with Carrot Mash

Mushroom Shepherd's Pie with Carrot Mash

Mushroom Shepherd's Pie with Carrot Mash

Recipe By Savory Spice Test Kitchen

Yields

4 servings

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


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



Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Flat Irons Prime Rib Rub

    Flat Irons Prime Rib Rub is an oniony & peppery prime rib seasoning to help you achieve a fully encrusted rib roast. While best used as a tradi...

    View full details
  • Garlic Salt

    Garlic Salt seasoning is a simple but essential blend to have handy in your cupboard. The key is our combination of both traditional and roasted ga...

    View full details
  • Fine Black Malabar Pepper

    Malabar black pepper is named for the region from which these black peppercorns were harvested, the Malabar Coast of India. This finely ground Mala...

    View full details

Directions

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.

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.

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.