Dessert

Portobello Shepherd's Pie

Portobello mushrooms simmer with onion and carrots until deeply savory, then rest beneath a blanket of garlic mashed potatoes. Parmesan melts into a golden crust that cracks to reveal the rich, earthy filling beneath.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Portobello Shepherd's Pie
Total
48 min
Prep
10 min
Cook
38 min
Serves
6

Nutrition per Serving

Calories
313
Protein
12g
Carbs
50g
Fat
9g
Fiber
8g
Sugar
9g
Sodium
731mg

Ingredients

  • For potatoes:
  • Skinny Garlic Mashed Potatoes or roughly 4 cups leftover mashed potatoes
  • 1 oz freshly grated parmesan cheese
  • For vegetables:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 ½ pounds Portobella mushrooms (cut into 1-inch cubes)
  • 1 ¼ teaspoon Kosher salt (divided)
  • 1 medium onion (diced)
  • 7 oz 3 medium carrots, peeled and diced
  • ¼ cup chopped fresh parsley (plus more for garnish)
  • 2 tbsp chopped fresh thyme or rosemary
  • 2 clove garlic (minced)
  • 1 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • Freshly ground black pepper (to taste)
  • 2 tbsp all-purpose or gluten-free flour
  • 1 ½ cups low sodium vegetable or chicken broth
  • 1 cup frozen green peas
  • 1 cup frozen corn kernels

Instructions

  1. Prepare Skinny Garlic Mashed Potatoes according to directions.
  2. For the Vegetarian Shepherd's Pie: In a large sauté pan, heat the butter and oil.  Add the mushrooms and ½ teaspoon salt, cook for 10 minutes, stirring occasionally.
  3. Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper and sauté 10 minutes.
  4. Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.
  5. Sprinkle vegetables with the flour, stir to coat and cook, scraping brown bits from the pan, 3-4 minutes.
  6. Add the broth, peas and corn, cook, stirring often, until sauce has thickened (about 5 minutes).
  7. To assemble the Mushroom Shepherd's Pie: Preheat broiler to high.
  8. Transfer vegetables to an 8” x 11” casserole dish.
  9. Spread mashed potatoes in an even layer over the vegetables, top with parmesan and broil 5 minutes, or until top is golden. Garnish with parsley.