Shepherd's Pie, Veggie Style

Shepherd's Pie, Veggie Style

with Mushrooms, Peas, and Roasted Carrots

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Shepherd’s pie is best known as a meaty, stick-to-your-ribs sort of dish. But this recipe turns to mushrooms and sweet, jammy caramelized onions for a vegetarian variation that’s equally flavorful and just as sustaining. Rounded out with peas, carrots, and a blanket of mashed potatoes, it’s got all your favorite comfort foods packed into one perfectly pleasing pie.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce


16 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

8 ounce

Button Mushrooms

¼ ounce


2 clove


4 ounce


½ tablespoon



1 unit

Veggie Stock Concentrate

¼ cup



¼ cup

Parmesan Cheese


Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate68 g
Sugar17 g
Dietary Fiber14 g
Protein19 g
Cholesterol30 mg
Sodium500 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
Baking Sheet
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 375 degrees. Slice carrots into thin coins on a diagonal. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes, tossing halfway through.


Cut potatoes into 1-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes. Drain and return to pot.


Meanwhile, halve, peel, and thinly slice onion. Trim, then thinly slice mushrooms. Strip leaves from thyme; discard stems. Mince garlic.


Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add mushrooms and cook, tossing, until tender and browned, about 6 minutes. Remove from pan and set aside. Reduce heat under pan to medium and add another drizzle of olive oil. Add onion and season with salt and pepper. Cook, tossing, until softened, about 6 minutes.


Stir ¼ cup water, garlic, peas, and thyme into pan. Cook until mixture is thick and onions are jammy, about 3 minutes. Sprinkle over ½ TBSP flour (we sent more), stir, and let cook another minute. Stir in ½ cup water and stock concentrate. Let simmer until saucy, 1-2 minutes. Return mushrooms to pan and stir to combine. TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.


Add ¼ cup milk (we sent more) and 1 TBSP butter to pot with potatoes, then mash with a potato masher or fork until smooth. Season with salt and pepper. Evenly spread potatoes over mixture in pan and sprinkle with Parmesan. Bake in oven until cheese is melted and sauce is bubbly, about 5 minutes. Serve with carrots on the side.