Mushroom Shepherd’s Pie

Recipe courtesy of Runnin Srikankan and Recipe Redux


With a meatless base loaded with meaty portabella mushrooms, garlic, carrots, peppers, tomatoes, and ginger, and a topping of cauliflower, red potatoes and garlic mash, this healthy-packed-with-flavor version of Shepherd’s Pie is well worth a try!


1 onion chopped
6 cloves garlic chopped
1 inch piece of ginger chopped
2 portabella mushrooms chopped
1 carrot chopped
2 celery stalks chopped
1 green pepper chopped
3 sweet (red/orange) peppers chopped
1 can diced tomatoes
salt and pepper
3/4 cup Cheddar/Monterrey cheese (or cheese of your choice)

For the topping
1 cauliflower head (boiled – for 30 mins)
4 red potatoes (boiled – for 30 mins)
3 cloves garlic chopped
3/4 cup coconut milk
salt and pepper


Preheat oven to 375 degrees.
For the base: Saute the onion, garlic and ginger till onion caramelizes (about 30 minutes on a low/medium flame – it takes a while, but the flavor combined with the mushrooms is well worth the time). Add the mushrooms and saute about 5 more minutes. Then add the peppers, celery, carrot, canned tomatoes and salt and pepper. Layer this in a baking glass/pyrex dish. Layer the cheese on top of the mushrooms/veggies layer.
For the topping: Pulse the boiled cauliflower, potatoes, garlic and coconut milk in a blender or food processor. Add salt and pepper to taste. Then layer this on top of the cheese and mushrooms and veggies.

Bake for 30 mins. Serve warm with a side salad


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