Mushroom Shepherd’s Pie with Gravy
Shepherd’s Pie is a country living staple! We are pretty obsessed with mushrooms. They have unbelievable health benefits and a surprisingly meaty texture!
Servings Prep Time
4people 25minutes
Cook Time
35minutes
Servings Prep Time
4people 25minutes
Cook Time
35minutes
Ingredients
Instructions
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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