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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Make the mashed potatoes:
1.Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are fork tender, about 15 minutes. Drain them through a colander, add them back into the pan, and mash well.
2. Make the brown butter while the potatoes are boiling. Melt the Ghee (or butter) over
medium heat. Keep it on the heat until it is fragrant and starts to turn brown, you’ll notice brown specks start to appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Season with salt and pepper to taste.
Make the filling:
1. While the potatoes are cooking, preheat your oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the
mushrooms, carrots and whole herbs (rosemary, thyme and bay leaf –keep whole because you’ll be removing these later) and cook until they have released their liquid and are starting to brown, about 10 minutes.
2. Next make the gravy: add the garlic, tomato paste, almond flour and coconut aminos
(Worcestershire if not Whike30) stir to combine. Slowly start adding the vegetable broth and scrape all the browned bits off the bottom of the pan. Keep stirring until a gravy starts to form. Season to taste with sea salt and pepper. Let simmer over low heat for 2-3 minutes to get a nice thick gravy
3. Remove the herbs from the pan. Stir in the frozen peas. Transfer the mushroom shepherd's pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 20 minutes, or until it is hot and starting to bubble at the sides. Brush the mash with extra butter or spray with olive oil spray for a nice golden brown colour. Finish it off on broil to get it nice and brown on top.
4. Remove from the oven, garnish with fresh thyme and dig in!