Mushroom & Herb Shepherd’s Pie
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Mushroom & Herb Shepherd’s Pie

Mushroom & Herb Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

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?!

Tags:
Veggie
Allergens:
Milk
Wheat

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

Total Time50 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

16 ounce

Yukon Gold Potatoes

2 tablespoon

Sour Cream

(Contains Milk)

½ cup

White Cheddar Cheese

(Contains Milk)

8 ounce

Button Mushrooms

6 ounce

Carrots

1 unit

Yellow Onion

¼ ounce

Thyme

1 teaspoon

Garlic Powder

1 tablespoon

Flour

(Contains Wheat)

1.5 ounce

Tomato Paste

2 unit

Mushroom Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat37 g
Saturated Fat20 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber11 g
Protein17 g
Cholesterol85 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.

Utensils

Large Pot
Strainer
Peeler
Medium Pan
Potato Masher

Instructions

Cook Potatoes
1

• 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 and return potatoes to pot. • Keep covered off heat until ready to mash.

Prep
2

• While potatoes cook, 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 thyme leaves for 4); mince leaves.

Cook Veggies
3

• Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. 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, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.

Make Filling
4

• 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, 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 Potatoes
5

• Mash 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.

Spread Potatoes
6

• 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.

Finish & Serve
7

• 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.

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