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Vegan Mushroom & White Bean Shepherd's Pie
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Vegan Mushroom & White Bean Shepherd's Pie

Vegan Mushroom & White Bean Shepherd's Pie

with Panko-Topped Mashed Potatoes

Shepherd’s pie is best known as a meaty, stick-to-your-ribs kind of dish. Our spin on this classic turns to mushrooms and creamy white beans for a vegan variation that’s equally hearty. Rounded out with peas, carrots, and a blanket of thyme-flecked mashed potatoes sprinkled with a crunchy golden panko topping, it’s a delicious mix of our favorite comforting flavors packed into one perfectly pleasing, ultra-savory pie.


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

Total Time40 minutes
Prep Time15 minutes


serving amount

12 ounce


4 ounce

Cremini Mushrooms

6 ounce


1 unit

Yellow Onion

1 teaspoon

Dried Thyme

1 teaspoon

Garlic Powder

1 tablespoon


(Contains Wheat)

1 unit

Tomato Paste

2 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

1 unit

Cannellini Beans

4 ounce


2 tablespoon

Vegan Mayo

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery



4 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories740 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate114 g
Sugar20 g
Dietary Fiber18 g
Protein21 g
Cholesterol0 mg
Sodium1730 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
Medium Pan
Potato Masher
Small Bowl
Large Pan


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, 10-12 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 roughly chop mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and cut carrots lengthwise, then cut into ¼-inch-thick half-moons. Halve, peel, and dice half the onion (whole onion for 4 servings).

Start Filling

• Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat (use a large, preferably ovenproof, pan for 4 servings). Add mushrooms, carrots, onion, and ½ tsp salt (1 tsp for 4). Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes.

Finish Filling

• Reduce heat under pan to low. Add a drizzle of olive oil, flour, garlic powder, and half the thyme (all for 4 servings) to veggies. Cook, stirring, for 1 minute. Stir in tomato paste and cook, stirring constantly, until incorporated, 1 minute. • Add ¾ cup water (1 cup for 4 servings), veggie stock concentrates, mushroom stock concentrate, beans and their liquid, and peas, scraping up any browned bits from bottom of pan. • Bring to a boil and cook, stirring, until thickened, 2-3 minutes. Taste and season with salt and pepper if needed. TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish now.

Mash Potatoes

• Heat broiler to high. • Add mayonnaise to pot with potatoes and mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Spread Potatoes

• In a small bowl, mix together panko, a drizzle of olive oil, and a pinch of salt. • Once filling has thickened, spoon mashed potatoes over top; spread into an even layer, leaving a 1-inch border around edge of pan. • Sprinkle mashed potatoes with panko mixture.

Finish & Serve

• Broil shepherd’s pie until panko topping is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.