Mushroom Shepherd’s Pie with Gravy
We cannot get enough of this Shepherd’s Pie! The mushroom’s create a hearty meaty base full of flavorful juices. Layering on colorful vegetables and creamy mashed potatoes creates the perfect dinner for any household. Of course, we always think our recipe is the tastiest, but as always feel free to mix up and make substitutions to your taste.
Some of our favorite substitutions with this recipe are swapping regular potato for sweet potato. We love using in season fresh veggies, so feel free to swap out the peppers and corn for any or your hearty favorites!
This recipe is so easy to double, triple or quadruple and freezes extremely well. So feel free to make a few and keep them in the freezer for an easy dinner through the week. We would recommend if freezing this recipe, you do so without cooking the Shepard’s Pie. Typically we will just take it out of the freezer in the morning, giving it 8-10 hours to thaw, and pop it in the oven in the evening. Perfect easy, healthy, hearty meal for the family after a busy day!
The gravy in this recipe is totally optional, but would highly recommend it! This gravy adds a nice salty and savory flavor profile that takes this dish to a 10! If you’re having issues making the gravy, don’t panic! The gravy may be thickening too quickly, you may want to reduce the heat and add extra broth to thin it out. It is also possible the gravy is too thick, you may want to gently sprinkle extra flour into the mixture. Be consistent with whisking the gravy as it will separate in the cooking process.
We really love this recipe and feel like it is a home run as an easy freezable meal prep or a savory Sunday dinner. Let us know how you like your Vegan Shepard’s Pie in the comments below
Enjoy 🙂
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
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- 6 medium potatoes (we like russet)
- 4 cup mushrooms diced (600 grams)
- 1 cup corn
- 1 medium onion diced
- ¼ cup non dairy milk (we like almond milk)
- ½ cup vegetable broth
- 2 medium bell peppers green and red (diced)
- 1 tbsp garlic minced (+ an extra tsp for crust )
- 1 tbsp gluten free flour
- 3 tbsp coconut oil
- 2 tsp thyme + ¼ tsp extra for crust
- 2 tsp dill + ¼ tsp extra for crust
- 1 tsp salt + ¼ tsp extra for crust
- 1 tsp pepper + ¼ tsp extra for crust
- 1 tsp cayenne pepper + ¼ tsp extra for crust
- 1 tsp paprika + ¼ tsp extra for crust
Ingredients
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- Start by peeling potatoes and quartering. boil a sauce pot of water and add potatoes, cook until soft and drain. Transfer potatoes back to the pot and add 2 tbsp coconut oil and ¼ cup non dairy milk. Mash until smooth
- while boiling potatoes, heat a pan on medium heat and add 1 tbsp of coconut oil. Add the peppers and corn and cook for about 4 minutes, just until soft and then set to the side.
- Add garlic and onion to a medium hot pan with 1 tbsp of coconut oil and brown. After about 5 minutes add mushrooms, paprika, cayenne powder, salt, pepper, dill and thyme. cook uncovered for 5 - 10 minutes. If you wish to have gravy remove mushrooms with something that allows for draining. Transfer mushrooms to a greased 9 x 9 baking pan leaving as much juice as possible in the pan.
- After transferring mushrooms start layering peppers and corn on top followed by the potatoes. We like to use some of the spices used on the mushrooms to make a crust on top of the potatoes. Cover with baking foil and bake at 425 for about 30 minutes.
- To finish gravy add vegetable broth to drippings and heat on medium heat. In a separate pan you want to heat up 1 tbsp coconut oil and 1 tbsp coconut flower. Stir until it becomes a gritty kind of mixture that is not too moist. Little by little stir in mushroom drippings and bring to simmer. Remove from heat and enjoy.
