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–+ servings
Vegetarian Mushroom Shepherd's Pie Recipe

Vegetarian Mushroom Shepherd's Pie

This vegetarian mushroom shepherd's pie is the perfect comfort food, even the pickiest eaters will love! It also has a vegan version.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 8

Ingredients 

  • 1 kg red skin potatoes
  • 100 g textured soy protein granules
  • 1 kg button mushrooms
  • 1 carrot
  • 1 red bell pepper
  • 2 onions diced
  • 1 bunch dill chopped
  • 1 bunch parsley chopped
  • 2 eggs or 5 Tbsps nutritional yeast + 4 Tbsps psyllium husks, for vegan version
  • salt to taste
  • ½ tsp ground pepper
  • 1 tsp sweet paprika
  • 1 Tbsp dry thyme
  • 2 Tbsps olive oil

Instructions

  • Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
  • Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
  • Heat oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Sauté for 10 minutes.
  • * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
  • Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
  • Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes.
  • Don't serve immediately. Let it cool for at least half an hour.

Notes

I used a ~40x15cm casserole.