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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. Our chefs whipped up a vegetarian version that’s just as rich and hearty as the original! Meaty mushrooms (in lieu of traditional ground beef) are simmered 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.

Calorie Smart

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

Total Time50 minutes
Prep Time15 minutes


serving amount

16 ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

½ cup

White Cheddar Cheese

(Contains Milk)

8 ounce

Button Mushrooms

6 ounce


1 unit

Yellow Onion

¼ ounce


1 teaspoon

Garlic Powder

1 tablespoon


(Contains Wheat)

1 unit

Tomato Paste

3 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories650 kcal
Fat34 g
Saturated Fat19 g
Carbohydrate73 g
Sugar18 g
Dietary Fiber8 g
Protein18 g
Cholesterol85 mg
Sodium860 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.


Large Pot
Large Pan
Potato Masher


Cook Potatoes

• Wash and dry 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.


• While potatoes cook, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). 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 leaves for 4); mince leaves.

Cook Veggies

• Heat a drizzle of olive oil in a large, preferably ovenproof, pan 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

• Stir 1 TBSP butter (2 TBSP for 4 servings) into same pan, then add thyme, garlic powder, and flour. Cook, stirring, 1 minute. Stir in tomato paste until incorporated. • Add ¾ cup water (1 cup for 4) and stock concentrates, scraping up browned bits. Bring to a boil; reduce to a low simmer and cook until thickened, 2-3 minutes. Season with salt and pepper. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.

Mash Potatoes

• Mash drained 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

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

Finish & Serve

• 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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