Mushroom Shepherd’s Pie
Mushroom Shepherd’s Pie
IntroWho needs meat when you’ve got mushrooms? This hearty, vegetarian Mushroom Shepherd’s Pie is packed with flavor and perfect for a cozy night in. It’s also a great way to use up leftover veggies.
Ingredients 1 tablespoon olive oil
1 onion, chopped2 carrots, diced2 cloves garlic, minced1 pound mixed mushrooms (cremini, shiitake, and oyster) sliced1/2 cup vegetable broth2 tablespoons all-purpose flour1 cup plant-based milk (like oat or soy)1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon black pepper2 cups mashed potatoes (Homemade or store-bought)Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and carrots, cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds more.
3. Add the mushrooms to the skillet and cook until browned and most of the liquid has evaporated, about 10-15 minutes.
4. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the vegetable broth until smooth.
5. Stir in the plant-based milk, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
6. Transfer the mushroom mixture to a 9×13 inch baking dish.
7. Spread the mashed potatoes evenly over the mushroom mixture.
8. Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
9. Let cool for a few minutes before serving.
Tips For extra flavor, add a pinch of nutmeg to the mashed potatoes.
You can use any type of mushrooms you like.If you don’t have vegetable broth, you can use water instead.To make this dish even heartier, add some cooked lentils or chickpeas to the mushroom mixture.Enjoy your delicious and comforting Mushroom Shepherd’s Pie!
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