HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBrussels Sprout And Mushroom Shepherd’s Pie With Cheddar Mash
Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash

Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash

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A winter classic, with a veggie twist! This vegetarian shepherd’s pie combines cheddar-mashed potatoes with a hearty veggie ragout – a match made in heaven! In this recipe you’ll learn to make a veloute, the French term for a roux-thickened stock.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

4 ounce

Cremini Mushrooms

2 clove


¼ ounce


2 piece

Veggie Stock Concentrate

2 ounce

Cheddar Cheese


16 ounce

Yukon Gold Potatoes

1 tablespoon



1 unit

Yellow Onion

Not included in your delivery

1 tablespoon



2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories503 kcal
Energy (kJ)2105 kJ
Fat9 g
Saturated Fat13 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber20 g
Protein19 g
Sodium593 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Cutting Board
Potato Masher
Baking Dish
Instructionsarrow up iconarrow up icon
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Boil the potatoes: Preheat broiler to high or oven to 500 degrees. Peel and dice the potatoes into ½-inch cubes. Place the potatoes in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil, then reduce to a simmer for 10-12 minutes, until fork tender.


Prep the ingredients: While the potatoes cook, thinly slice the mushrooms. Halve, peel, and dice the onion. Quarter the Brussels sprouts. Strip the thyme off the stems and roughly chop the leaves. Mince or grate the garlic.


Start the veggie ragout: Heat a drizzle of oil in a medium pan over medium-high heat. Add the mushrooms to the pan and cook, tossing, for 4-5 minutes, until golden brown. Season with salt and pepper and set aside. Drain the potatoes and return to the pot, if ready.


Heat another drizzle of oil in the same pan over medium heat. Add the onion to the pan and cook, tossing, for 3-4 minutes, until softened. Add the Brussels sprouts, thyme, and garlic to the pan and cook, tossing, for another 3-4 minutes, until the Brussels sprouts have softened slightly. Season with salt and pepper.


Make the veloute: Stir 1 tablespoon butter into the pan to melt, then sprinkle the flour over the vegetables. Stir to combine. Very slowly stir 1 cup water and 1 stock concentrate into the pan, until thoroughly combined. Bring mixture to a simmer for 4-5 minutes, until reduced and very thick. Remove pan from heat. HINT: If you don’t have an oven-proof pan, transfer mixture to an 8x8-inch baking dish after this step.


Using a potato masher or fork, mash the potatoes in the pot over medium-low heat. Mash in the remaining stock concentrate, 1/3 cup water, and the cheddar cheese. Once completely smooth, taste and season with salt and pepper.


Evenly spread the cheddar mash over the vegetable ragout in the pan. Place the pan under the broiler for 3-4 minutes, until golden brown. Serve right out of the pan and enjoy!