Portobello Shepherd’s Pie

This fast and fresh vegetarian Shepherd’s Pie made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover mashed potatoes.
PREP TIME:10minutes 
COOK TIME:40minutes 
TOTAL TIME:50minutes 
YIELD: 6 servings
COURSE: Dinner
CUISINE: American


  • For potatoes:
  • Skinny Garlic Mashed Potatoes or roughly 4 cups leftover mashed potatoes
  • 1 ounce freshly grated parmesan cheese
  • For vegetables:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ pounds Portobella mushrooms (cut into 1-inch cubes)
  • 1 ¼ teaspoon Kosher salt (divided)
  • 1 medium onion (diced)
  • 7 ounces 3 medium carrots, peeled and diced
  • ¼ cup chopped fresh parsley (plus more for garnish)
  • 2 tablespoons chopped fresh thyme or rosemary
  • 2 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper (to taste)
  • 2 tablespoons all-purpose or gluten-free flour
  • 1 ½ cups low sodium vegetable or chicken broth
  • 1 cup frozen green peas
  • 1 cup frozen corn kernels


  • Prepare Skinny Garlic Mashed Potatoes according to directions.
  • For the Vegetarian Shepherd’s Pie: In a large sauté pan, heat the butter and oil.  Add the mushrooms and ½ teaspoon salt, cook for 10 minutes, stirring occasionally.
  • Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper and sauté 10 minutes.
  • Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.
  • Sprinkle vegetables with the flour, stir to coat and cook, scraping brown bits from the pan, 3-4 minutes.
  • Add the broth, peas and corn, cook, stirring often, until sauce has thickened (about 5 minutes).
  • To assemble the Mushroom Shepherd’s Pie: Preheat broiler to high.
  • Transfer vegetables to an 8” x 11” casserole dish.
  • Spread mashed potatoes in an even layer over the vegetables, top with parmesan and broil 5 minutes, or until top is golden. Garnish with parsley.


Serving: 11/2 cupsCalories: 313kcalCarbohydrates: 50gProtein: 12gFat: 9gSaturated Fat: 4gCholesterol: 17mgSodium: 731mgFiber: 8gSugar: 9g
– W/W Points: 7

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