Vegetarian Shepherd’s Pie filled with saucy mushrooms, fresh herbs, carrots, and peas topped with creamy brown butter mashed potatoes. Real food that is healthy and comforting! Whole30 diet approved, dairy free, clean eating done right!
We’ve had what it feels like endless weekends lately where it just snows all day long, you don’t want to leave the house and when you do its to shovel your driveway about 3-4 times because the snow plow keeps blocking you in and by then you’re so exhausted you just want to run back in and cozy up next to a warm fire with a blanket, maybe a glass of wine and some comfort food.
Comfort food season is upon us and this recipe is super cozy. We are not fans of the traditional British shepherd’s pie with ground beef, maybe because its your typical meat and potatoes kind of cave man food that just doesn’t sound appealing. This is a veg only shepherd’s pie that is actually soo good it might just make you a fan of shepherd’s pie.
We decided to make a hearty vegetarian version of this classic dish that you can whip up any night of the week, one that is packed with nutrients, husband approved and just bursting with flavour.
The potato crust is made with brown butter and thyme to keep this dairy free. The mushroom gravy filling is so creamy and helps bring that heartiness to the dish that you would typically enjoy in a shepherd’s pie.
Not many Whole30 dishes are vegetarian so we thought we would mix it up and give you a break from a protein heavy diet. This is not a lentil shepherds pie because it is Whole30 but if you want to add in lentils for some protein go for it and mix them in with the mushrooms.
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