Recipes

Comforting Vegan Mushroom Shepherd’s Pie

With Sweet Potato Topping

Love shepherd’s pie? Me too! Especially this Mushroom Shepherd’s Pie. There is something very wintry, very comforting about this recipe.

Hearty vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly perfectly. It’s kind of what dreams are made of. It is so flavorful and satisfying that you won’t miss the meat!

It’s a bit of a project but not at all difficult, and definitely worth it. Trust me!

Mushroom Shepherd’s Pie

Nicole Kearsley
This vegan mushroom shepherd’s pie had all the comfort of a traditional shepherd’s pie. It’s loaded with meaty mushrooms, carrots, onions, and peas in savory gravy. This pie will be loved by all!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American, Vegan
Servings 6 Servings

Ingredients
  

Filling

  • 2 tablespoons Olive Oil Extra virgin
  • 1 Large Onion Peeled & roughly chopped
  • 2 Medium Carrots Peeled & sliced into 1/4-inch half-moons
  • 1 Small Leek Rinsed & thinly sliced
  • 16 ounces Button Mushrooms Roughly chopped
  • 1 clove Garlic Minced
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Pepper
  • 1 1/2 cups Red Wine Full-bodied
  • 2 tablespoons All-purpose Flour Heaping tablespoons
  • 1/2 bunch Fresh Thyme Remove leaves
  • 8 ounces Wild Mushrooms Roughly chopped or torn
  • 1 tablespoon Dijon Mustard Or spicy brown mustard
  • 1 cup Frozen Peas
  • 2 cups Vegetable Broth Or water
  • 1 1/2 cups Water

Sweet Potato Topping

  • 1 pound Sweet Potatoes Peeled and cut into cubes
  • 2 tablespoons Coconut Oil
  • 1/4 teaspoon Chili Powder
  • 1/2 teaspoon Fine Sea Salt

Instructions
 

  • Grease a 2.5- to 3-quart casserole or four individual ramekins.
  • In a large, heavy pot over medium, heat 2 tablespoons oil. Add onion, carrots, leek, button mushrooms and garlic. Season generously with salt and pepper, and cook 15 minutes, until tender, stirring often.
  • Stir in wine, scraping bits from the bottom of the pan with a wooden spoon, and cook until wine is evaporated (adjusting heat as necessary), about 5 minutes. Stir in flour and thyme.
  • Add wild mushrooms, mustard & peas. Pour in vegetable broth and 1 1/2 cups water. Bring mixture to a boil; then simmer for 50 minutes. Taste, and adjust seasoning as needed.
  • While wild mushrooms are cooking, prepare the mashed sweet potatoes. Bring a pot of water to a boil. Add sweet potatoes, and cook until tender, 10–15 minutes; drain. Transfer to a bowl, and mash with coconut oil, chipotle powder and salt. Mash well. Taste, and adjust seasoning as needed.
  • Preheat oven to 375 °F (191 °C). Pour filling in prepared casserole or ramekins. Layer mashed sweet potatoes on top. Set casserole on a baking sheet. Bake for 40–45 minutes or until sweet potatoes are crisp around the edges and filling is bubbling.

Notes

MAKE IT AHEAD: It is such a comforting dish that can be made ahead. Warm it up before company arrives and dinner is served!
FOR MORE TEXTURE: Simply chopped up half the mushrooms so there would be a better texture variety in the filling.
*WILD MUSHROOM: Dried forest mushrooms then rehydrated them in the vegetable broth is a good substitute.
**RED WINE: If you don’t want to use red wine, just sub a little more liquid. No problem.
Keyword plant based, vegan
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