Mushroom Shepherd’s Pie

Mushroom Shepherd’s Pie Recipe photo by Taste of Home

  • Total Time: Prep: 45 min. Bake: 15 min.
  • Makes: 6 servings



  • 2 tablespoons butter
  • 3 tablespoons olive oil, divided
  • 1 pound sliced fresh button mushrooms
  • 1/2 pound coarsely chopped fresh oyster mushrooms
  • 1/2 pound coarsely chopped fresh chanterelle mushrooms
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or vegetable stock
  • 1/2 cup vegetable stock
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, softened
  • 6 medium red potatoes, cubed
  • 1/4 cup 2% milk
  • 2 to 4 tablespoons butter
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded cheddar cheese
  • Optional: Additional thyme or parsley


  • Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.
  • In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half.
  • In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11×7-in. baking dish.
  • Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.
  • Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.


SOURCE: Taste of Home