Portobello Shepherd’s Pie Recipe

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Nicholas Rodriquez Modified: May 11, 2022
Portobello Shepherd’s Pie Recipe

How To Make Portobello Shepherd’s Pie

Treat yourself to a healthy, but equally savory plate of shepherd’s pie! It’s packed with colorful veggies, topped with smooth potatoes for a filling dish.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



For Potatoes:

  • 4cupsGarlic Mashed Potatoes*
  • 1ozparmesan cheese,freshly grated

For Vegetables:

  • 1tbspbutter
  • 1tbspolive oil
  • lbsPortobello mushrooms,cut into 1-inch cubes
  • tspKosher salt,divided
  • 1medium onion,diced
  • 7ozcarrots,peeled, diced
  • ¼cupfresh parsley,chopped, plus more for garnish
  • 2tbspfresh thyme,chopped, or rosemary
  • 2garlic cloves,minced
  • 1tbsptomato paste
  • 2tspWorcestershire sauce
  • freshly ground black pepper,to taste
  • 2tbspall-purpose flour,or gluten-free flour
  • cupsvegetable broth,low sodium, or chicken broth
  • 1cupfrozen green peas
  • 1cupfrozen corn kernels


  1. Prepare the Garlic Mashed Potatoes according to directions.

Shepherd’s Pie:

  1. In a large sauté pan, heat the butter and oil.  Add the mushrooms and ½ teaspoon salt, then cook for 10 minutes, stirring occasionally.

  2. Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper, then sauté 10 minutes.

  3. Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.

  4. Stir in the garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.

  5. Sprinkle the vegetables with the flour, stir to coat, then cook for 3 to 4 minutes, scraping brown bits from the pan.

  6. Add the broth, peas and corn, then cook for about 5 minutes, stirring often, until sauce has thickened.

To Assemble:

  1. Preheat the broiler to High. Transfer the vegetables to an 8 x 11-inch casserole dish.

  2. Spread the mashed potatoes in an even layer over the vegetables, then top with parmesan.

  3. Broil for 5 minutes, or until top is golden.

  4. Garnish with parsley, serve, and enjoy!

Recipe Notes


  • Calories: 315.48kcal
  • Fat: 11.01g
  • Saturated Fat: 3.41g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 3.80g
  • Polyunsaturated Fat: 2.87g
  • Carbohydrates: 47.13g
  • Fiber: 7.42g
  • Sugar: 8.78g
  • Protein: 10.16g
  • Cholesterol: 8.30mg
  • Sodium: 1037.59mg
  • Calcium: 131.68mg
  • Potassium: 1224.29mg
  • Iron: 2.25mg
  • Vitamin A: 400.40µg
  • Vitamin C: 18.88mg
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