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!


  • 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 cup 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. fresh ground pepper


This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:


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.


4 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Flat Irons Prime Rib Rub 1 oz bag $2.70
Garlic Salt 2 oz bag $2.10



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“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”
-Marie D. of Dickson City, PA

Customer Reviews ( Add a Review )

4 stars 2/5/17 megan.a.marshall
This came out surprisingly well, but it is a fair amount of work. The mushroom base has wonderful flavor, though it was more of a stew-consistency than I expected. I followed the recipe for the filling exactly, but changed the topping a bit. I used closer to 2.5 lbs of potatoes in the topping (oops), extra milk to balance, and reduced the butter to 1 tbsp. This worked out well, since the mushrooms would have filled a 2-quart dish on their own. I used a 3-quart (9x13) instead and had enough topping to mostly cover. Hooray for happy and tasty mistakes! I'm glad I picked up the Flat Iron rub; the spice mix isn't one I'd have thought to add to mushrooms, but it worked beautifully.
Test Kitchen Response: Thanks so much for reviewing the mushroom shepherd's pie recipe! Your reaction to experiencing Flat Irons on mushrooms is exactly what we hoped for with this recipe. We're always saying you don't always have to use a spice blend for exactly what the label says. Plenty of our meat rubs work wonderfully for veggies.