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MUSHROOM SHEPHERDS PIE

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!


Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4
Author: the communal feast

Ingredients

  • Brown Butter Potatoes:
  • 2 lbs potatoes peeled and cut into large cubes
  • 1/3 cup of Ghee Use real butter if not Whole30
  • 1 tsp fresh thyme
  • 3 garlic cloves minced
  • Mushroom Pie:
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 1½ lbs mushrooms halved or quartered
  • 2 large carrots peeled and diced
  • 2 cups frozen peas
  • 4 cloves of garlic minced
  • 1-2 cups vegetable broth use beef broth if your not vegetarian or flexatarian the flavour is much better
  • 1 sprig of rosemary
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • ¼ cup tomato paste
  • 2 tbsp almond flour use regular flour if not Whole30
  • 2 tbsp coconut aminos use Worcestershire if not Whole30
  • Salt and pepper to taste

Instructions

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!