Best 11 Mushroom Shepherds Pie Recipes

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Mushroom shepherds pie is a hearty and satisfying meal that is perfect for a cold night. It is also a great way to use up leftover mushrooms. This dish is made with a layer of mashed potatoes, a layer of mushrooms and vegetables, and a layer of ground beef. The mashed potatoes are usually made with butter, milk, and salt and pepper. The mushroom and vegetable layer is typically made with mushrooms, onions, celery, and carrots. The ground beef layer is usually made with browned ground beef, Worcestershire sauce, and salt and pepper. The dish is then baked in the oven until the potatoes are golden brown and the filling is bubbly.

Let's cook with our recipes!

MUSHROOM SHEPHERD'S PIE



Mushroom Shepherd's Pie image

Love shepherd's pie? We do, too! Especially this Mushroom Shepherd's Pie. It's full of mushrooms and your choice of ground meat (or vegetarian sub!) and topped with the most delicious brown butter potatoes. It's a healthy dinner recipe that is sure to please.

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 13

2 lbs potatoes (peeled and cut into large cubes)
⅓ cup butter (use ghee for Whole30)
1 teaspoon fresh thyme leaves
1 clove garlic (very finely minced)
1 tablespoon oil
1 large onion (minced)
1 ½ lbs mushrooms (halved or quartered)
1 ½ lbs. ground meat (see notes) (or veggie meat, if needed)
2 large carrots (diced)
4 cloves garlic (minced)
¼ cup tomato paste
2 tablespoons Worcestershire (vegetarian, if needed - sub chopped anchovies or coco aminos for Whole30)
Salt and pepper (to taste)

Steps:

  • Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are soft, about 15 mintues. Drain them through a colander, add them back into the pan, and mash well.
  • Make the brown butter while the potatoes are boiling. Melt the butter (or ghee) over medium heat. Keep it on the heat until it is fragrant and many brown specks appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Salt the potatoes well.
  • While the potatoes are cooking , begin the shepherd's pie. Preheat your oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the mushrooms and cook until they have released their liquid and are starting to brown, about 10 minutes. Add the ground meat (or veggie meat) and carrots and cook until the meat is no longer pink. Add the garlic, tomato paste, and Worcestershire sauce and cook for 2-3 minutes. Season to taste with sea salt and pepper.
  • Transfer the mushroom shepherd's pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 30 minutes, or until it is hot and starting to bubble at the sides.
  • Remove from the oven and dig in!

Nutrition Facts : ServingSize 1 serving = ¼ of the pie, Calories 668 kcal, Carbohydrate 58 g, Protein 48 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 146 mg, Sodium 519 mg, Fiber 9 g, Sugar 11 g, UnsaturatedFat 12 g

MUSHROOM SHEPHERD'S PIE



Mushroom Shepherd's Pie image

It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. -Glen Warren, Keswick, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 24

2 tablespoons butter
3 tablespoons olive oil, divided
1 pound sliced fresh button mushrooms
1/2 pound coarsely chopped fresh oyster mushrooms
1/2 pound coarsely chopped fresh chanterelle mushrooms
1 large onion, thinly sliced
3 garlic cloves, minced
1/2 cup dry red wine or vegetable stock
1/2 cup vegetable stock
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon butter, softened
TOPPING:
6 medium red potatoes, cubed
1/4 cup 2% milk
2 to 4 tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheddar cheese
Optional: Additional thyme or parsley

Steps:

  • Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

Nutrition Facts : Calories 354 calories, Fat 22g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.

MUSHROOM SHEPHERD'S PIE



Mushroom Shepherd's Pie image

Provided by Erica Ngao

Categories     Main Courses

Yield 6 servings

Number Of Ingredients 22

2 tbsp butter
3 tbsp olive oil (divided)
1 lb sliced fresh button mushrooms
1/2 lb coarsely chopped fresh oyster mushrooms
1/2 lb pound coarsely chopped fresh chantrelle mushrooms
1 large onion (thinly sliced)
3 garlic cloves (minced)
1/2 cup dry red wine or vegetable stock
1/2 cup vegetable stock
2 tbsp minced fresh parsley
2 tbsp minced fresh thyme
1/4 tsp salt
1/4 tsp pepper
1 tbsp all-purpose flour
1 tbsp butter (softened)
6 medium red potatoes (cubed)
1/4 cup 2% milk
2-4 tbsp butter
1 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
3/4 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.
  • In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half.
  • In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish.
  • Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.
  • Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY



Shepherd's Pie with Mushroom Onion Gravy image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 26

2 pounds russet potatoes, washed, peeled and cut into chunks
1 clove garlic, smashed
Salt
6 tablespoons butter
1/2 cup heavy cream
Freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 pounds ground beef (85 percent lean)
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
1/2 cup low-sodium beef stock
1/2 large onion, finely chopped
1 red bell pepper, julienned
2 zucchini, julienned
2 carrots, peeled and grated
1 teaspoon Hungarian hot paprika, plus more for garnish
4 ounces Havarti cheese, grated
Mushroom Onion Gravy, recipe follows
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons all-purpose flour
1 cup red wine
2 cups beef broth
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
  • In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
  • To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
  • In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

STEFF'S SHEPHERD PIE



Steff's Shepherd Pie image

This is something I made up that my whole family enjoys.

Provided by STEFF71

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 6

1 pound ground beef
1 (14.5 ounce) can green beans, drained
1 (10.5 ounce) can cream of mushroom soup
½ onion, diced
1 cup shredded Cheddar cheese
2 cups mashed potatoes

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
  • Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
  • Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 19.7 g, Cholesterol 71.4 mg, Fat 19.9 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 9.2 g, Sodium 895.9 mg, Sugar 2.8 g

SHEPHERD'S PIE



Shepherd's Pie image

Here is a shepherd's pie, made easy, that your family will love.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
⅛ teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 ⅓ cups instant mashed potato flakes or buds

Steps:

  • Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
  • Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
  • Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
  • Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 29.1 g, Cholesterol 92.9 mg, Fat 28.6 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 755.4 mg, Sugar 6 g

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)

Provided by Samantha Seneviratne

Categories     dinner, casseroles, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
  • Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
  • Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
  • Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram

MUSHROOM & HERB SHEPHERD'S PIE TOPPED WITH WHITE CHEDDAR MASHED POTATOES



Mushroom & Herb Shepherd's Pie topped with White Cheddar Mashed Potatoes image

It's hard to beat the homey, comforting goodness of a shepherd's pie. Our chefs whipped up a vegetarian version that's just as rich and hearty as the original! Meaty mushrooms (in lieu of traditional ground beef) are simmered with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with white cheddar, then broiled to create an irresistibly cheesy crust. Seriously, who needs the meat when you've got all that?!

Provided by HelloFresh

Categories     main course

Time 50m

Number Of Ingredients 15

16 ounce Yukon Gold Potatoes
2 tablespoon Sour Cream
½ cup White Cheddar Cheese
8 ounce Button Mushrooms
6 ounce Carrots
1 unit Yellow Onion
¼ ounce Thyme
1 teaspoon Garlic Powder
1 tablespoon Flour
1.5 ounce Tomato Paste
3 unit Veggie Stock Concentrate
1 tablespoon Olive Oil
3 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • • Wash and dry produce. • Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
  • • While potatoes cook, trim and quarter mushrooms. Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.
  • • Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat (use a large, preferably ovenproof, pan for 4 servings). Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add a drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
  • • Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add minced thyme, garlic powder, and flour. Cook, stirring, 1 minute. • Stir in tomato paste until incorporated, 1 minute. • Pour in ¾ cup water (1 cup for 4) and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer and cook until sauce has thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. TIP: If your pan isn't ovenproof, transfer mixture now to a baking dish.
  • • Mash drained potatoes with sour cream, half the cheddar (you'll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
  • • Heat broiler to high. • Once filling has thickened, spoon mashed potatoes on top. Spread potatoes into an even layer, leaving a 1-inch border around edge of pan. • Sprinkle potatoes with remaining cheddar.
  • • Broil shepherd's pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.

Nutrition Facts : Calories 660 kcal, Fat 37 g, SaturatedFat 20 g, Carbohydrate 68 g, Sugar 17 g, Protein 18 g, Fiber 11 g, Cholesterol 85 mg, Sodium 860 mg

DAIRY-FREE MUSHROOM SHEPHERD'S PIE



Dairy-Free Mushroom Shepherd's Pie image

Provided by Dole

Categories     Entree

Time 1h25m

Yield 12 servings

Number Of Ingredients 16

5 medium potatoes, peeled and coarsely chopped (about 1½ pounds)
½ cup unsweetened dairy-free milk beverage
1 teaspoon + 2 teaspoons kosher salt, divided
2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots, chopped
1 small onion, chopped
2 cups small cauliflower florets
3 pounds mushrooms, quartered
2 garlic cloves, minced
2 tablespoons tomato paste
3 cups low-sodium vegetable stock or broth
1 cup frozen peas, thawed
1 tablespoon chopped fresh thyme
1 teaspoon ground black pepper
6 tablespoons non-GMO cornstarch

Steps:

  • Preheat your oven to 350°F and grease a 13x9-inch baking dish.
  • Bring a large pot of water to a boil over high heat. Add the potatoes and simmer for 10 minutes, or until fork-tender. Drain the potatoes and transfer them to a mixing bowl.
  • Add the milk beverage and 1 teaspoon salt to the potatoes, and mix on medium speed for 3 minutes, or until smooth.
  • Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onion, and cauliflower and sauté for 7 minutes, or until the vegetables are almost tender. Add the mushrooms and cook for 9 minutes, or until the mushrooms are tender, stirring occasionally. Add the garlic and cook for 2 minutes, stirring occasionally. Add the tomato paste and cook, while stirring, for 2 minutes.
  • Reserve 6 tablespoons stock in a small bowl. Stir the remaining stock, peas, thyme, pepper, and remaining 2 teaspoons salt into the cooked vegetables. Heat to a simmer, scraping the browned bits from bottom of pot.
  • Whisk the starch into the reserved stock until dissolved. Stir the slurry into the vegetable stock mixture in your pot.
  • Transfer the vegetable-stock mixture to your prepared baking dish. Evenly top it with the potato mixture.
  • Bake for 35 minutes, or until the top is lightly browned.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Nutrition Information Serving size Generous 1 cup Calories

SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY



Shepherd's Pie With Mushroom Onion Gravy image

Make and share this Shepherd's Pie With Mushroom Onion Gravy recipe from Food.com.

Provided by Robs415

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 25

2 lbs russet potatoes, washed, peeled and cut into chunks
1 garlic clove, smashed
salt
6 tablespoons butter
1/2 cup heavy cream
fresh ground black pepper
2 tablespoons vegetable oil
1 1/2 lbs ground beef (85% lean)
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
12 cups low sodium beef broth
12 large onions, finely chopped
1 red bell pepper, julienned
2 zucchini, julienned
2 carrots, peeled and grated
1 teaspoon hungarian hot paprika, plus more for garnish
4 ounces havarti cheese, grated
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons all-purpose flour
1 cup red wine
2 cups beef broth
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
  • In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
  • To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
  • In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

Nutrition Facts : Calories 688.5, Fat 39.9, SaturatedFat 17.6, Cholesterol 115.8, Sodium 451.1, Carbohydrate 53.4, Fiber 7.7, Sugar 14.4, Protein 26.9

SHEPHERD'S PIE WITH MUSHROOMS AND WINE



Shepherd's Pie With Mushrooms and Wine image

I came up with this recipe in an attempt to match one of my favorite meals with my husband's refusal to eat anything "green" (e.g., healthy!) in a Shepherd's Pie. This is now one of his favorite meals - I hope you enjoy it.

Provided by SillyWizard

Categories     One Dish Meal

Time 25m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 large red onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons dried thyme, crushed
1 1/2 teaspoons dried sweet basil leaves, crushed
1 teaspoon salt
1 tablespoon lemon pepper
1 (8 ounce) jar beef gravy
1 lb mixed mushrooms, sliced
2 tablespoons butter
1/4 cup red wine
2 packages instant garlic cheddar mashed potatoes
milk and butter for instant mashed potatoes
1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Over medium-high heat, saute the beef, onion, garlic, thyme, basil, salt and pepper until the beef is no longer pink and the onions are translucent.
  • Add the gravy to the beef/onion mixture and stir well. Reduce heat to low and simmer uncovered.
  • In a separate saute pan over medium heat, melt the butter and add the mushrooms. Saute the mushrooms until the butter is almost absorbed.
  • Add the wine and simmer uncovered for 5 minutes.
  • Add the mushroom mixture (with wine) to the beef mixture and simmer uncovered for 10 minutes.
  • Prepare the mashed potatoes according to directions. Add enough milk so they are spreadable.
  • Spread the beef and mushroom mixture in a casserole dish and top with the mashed potatoes.
  • Sprinkle the cheddar cheese over the mashed potatoes and bake uncovered until the cheese is melted.
  • Serve and enjoy.
  • Note: To reheat, cover with aluminum foil and place in a 350 oven for one hour. Those danged mashed potatoes take forever to heat through!

Nutrition Facts : Calories 427, Fat 27.9, SaturatedFat 14.9, Cholesterol 120.3, Sodium 1192.4, Carbohydrate 8.3, Fiber 1.1, Sugar 2, Protein 32.4

Tips:

  • To save time, use pre-made mashed potatoes. Just be sure to heat them through before using.
  • If you don't have any fresh mushrooms, you can use dried mushrooms. Just be sure to rehydrate them before using.
  • You can use any type of ground meat that you like in this recipe. Ground beef, ground turkey, or ground chicken would all be good options.
  • If you want a vegetarian shepherd's pie, you can omit the meat and use extra vegetables instead.
  • To make the shepherd's pie ahead of time, assemble it and then freeze it. When you're ready to serve it, just thaw it overnight in the refrigerator and then bake it.

Conclusion:

Mushroom shepherd's pie is a delicious and comforting dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. Whether you like your shepherd's pie with beef, lamb, or turkey, or whether you prefer a vegetarian version, there is a recipe out there for you. So next time you're looking for a hearty and satisfying meal, give mushroom shepherd's pie a try. You won't be disappointed!

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