Mushroom & Herb Shepherd’s Pie

Mushroom & Herb Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

Read more

It’s hard to beat the homey, comforting goodness of a shepherd’s pie. This week, our chefs have whipped up a vegetarian version that’s just as rich and hearty as the original! They swap the traditional beef for meaty mushrooms, then simmer 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?!

Put the world on your plate with this curated collection of internationally inspired meals to satisfy your wanderlust.

Tags:VeggieCalorie Smart

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

Total Time50 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

16 ounce

Yukon Gold Potatoes

2 tablespoon

Sour Cream


½ cup

White Cheddar Cheese


8 ounce

Button Mushrooms

6 ounce


1 unit

Yellow Onion

¼ ounce


1 teaspoon

Garlic Powder

1 tablespoon



1.5 ounce

Tomato Paste

2 unit

Mushroom Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber11 g
Protein17 g
Cholesterol55 mg
Sodium880 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.
Instructionsarrow up iconarrow up icon

• Wash and dry all 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. Return potatoes to pot; keep covered off heat.


• While potatoes cook, quarter mushrooms. Trim, peel, and finely dice carrot. Halve, peel, and dice half the onion (whole onion for 4 servings). • Strip thyme leaves from stems; roughly chop leaves.


• Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings). Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add another drizzle of olive oil to pan, then stir in carrots, 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, for 1 minute. Stir in tomato paste until incorporated. • 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 potatoes with sour cream, half the white cheddar (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat.


• Heat broiler to high. • Once sauce has thickened, spoon mashed potatoes on top of filling. Spread potatoes into an even layer, leaving a 1-inch border around edge of pan. Sprinkle potatoes with remaining white cheddar.


• Broil shepherd’s pie on top rack until cheese is lightly browned, 3-4 minutes. Let rest at least 5 minutes, then divide between plates and serve.