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–+ servings
Vegetarian Mushroom Shepherd's Pie Recipe

Vegetarian Mushroom Shepherd's Pie

This vegetarian mushroom shepherd's pie is the ultimate comfort food, hearty and savory enough to win over even the pickiest eaters. An easy vegan version is included too.
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 Tbsp nutritional yeast + 4 Tbsp psyllium husks, for the vegan version
  • salt to taste
  • ½ tsp ground pepper
  • 1 tsp sweet paprika
  • 1 Tbsp dried thyme
  • 2 Tbsp olive oil

Instructions

  • Peel the potatoes and put them in a large pot filled with water. Boil until tender, then mash them and let them cool for a while.
  • Chop the mushrooms, carrot and red bell pepper. Add them to your food processor and pulse until everything is well combined.
  • Heat the oil in a large skillet. Add the mushroom mixture, diced onions, chopped dill and parsley, soy granules, eggs (or the egg substitute) and spices. Saute for 10 minutes.
  • Note: the soy granules go in without boiling first, because the mushrooms release a lot of water and the granules absorb all the excess.
  • Line the bottom of a casserole with parchment paper. Divide the mashed potatoes in two. Spread the first half evenly in the casserole with a spatula, add the filling, then cover with the other half of the mashed potatoes.
  • Heat your oven to 392°F (200°C). Put the casserole in the oven and bake for 40 minutes.
  • Don't serve immediately. Let it cool for at least half an hour before slicing.

Notes

I used a ~40x15 cm casserole. For the vegan version, swap the eggs for 5 Tbsp nutritional yeast + 4 Tbsp psyllium husks. Store leftovers covered in the fridge for up to 3 days; the pie slices best once fully cooled.