This is a wonderful vegetarian shepherd's pie recipe for anyone who loves mushrooms. Mushrooms, peas, onions, and mashed potatoes make up the layers in this savory pie.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
439 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 9x13-inch baking dish.
Step 2
Heat a large pot of water over medium-high heat and bring to a boil. Drop potatoes and 1 teaspoon of salt into the water. Boil until the potatoes are very tender, about 20 minutes. Drain potatoes, reserving 2 cups of the cooking water (potato stock).
Step 3
Mash potatoes in a bowl with milk and 3 tablespoons butter. If potatoes are too dry, add some of the potato stock gradually until mashed potatoes are light and fluffy. Season with salt and pepper and set aside.
Step 4
Place 2 skillets on the stove. Add 1/4 cup potato stock, 1 tablespoon butter, and 1/2 of the garlic to each skillet and heat over medium heat until butter is melted. Place 1/2 of the mushrooms in each skillet and cook, stirring occasionally, until mushrooms are soft, about 10 minutes, adding more potato stock if mushrooms become too dry. Remove from the heat and transfer mushrooms and any cooking liquid to the prepared baking dish.
Step 5
Melt remaining 2 tablespoons butter in one of the skillets over medium heat. Add onions and peas; cook until onions are soft and translucent, about 5 minutes. Layer onion and peas on top of the mushrooms. Spread mashed potatoes on top.
Step 6
Bake in the preheated oven until the top is lightly browned, about 15 minutes.
Ingredients
1 teaspoon salt
¼ cup milk
salt and freshly ground black pepper to taste
3 cloves garlic, diced
2 medium onions, thinly sliced
7 tablespoons butter, divided
8 potatoes, or more to taste, peeled and cut into chunks
