Mushroom Shepherd's Pie

with carrots and Parmesan

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Rich, warming deliciousness is the order of the day with this vegetarian mushroom shepherd's pie. (We know, we know… not possible to have a vegetarian mushroom shepherd's pie. Work with us here.) A filling made of mushroom, carrot, onion, and celery is topped with creamy mashed potatoes and cheese, then baked until piping hot. The results may not technically belong to any shepherd, but you'll be proud they belong to you.

In Your Box (serves 2)

  • Info
    1 oz. Grated Parmesan Cheese
  • 1 Russet Potato
  • 1 Yellow Onion
  • 6 oz. Cremini Mushrooms
  • 2 Celery Stalks
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Butter
  • 3 oz. Matchstick Carrots
  • 1 Tbsp. Tomato Paste
  • Info
    ½ oz. Flour

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    513
  • Carbohydrates
    52g
  • Fat
    29g
  • Protein
    13g
  • Sodium
    1246mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and cut potato into 1" dice. Halve and peel onion. Cut halves into ¼" dice. Cut mushrooms into ¼" slices. Trim ends off celery and cut into ½" dice.

  • 2

    Make the Mashed Potato

    Bring a medium pot with potato covered by lightly salted water to a boil. Cook until tender, 18-20 minutes. Drain in a colander and return to pot. Add sour cream, butter, half the cheese (reserve remaining for topping), and ¼ tsp. salt. Mash until smooth. While potato boils, cook filling.

  • 3

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil. Add onion, mushrooms, celery, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are softened, 6-8 minutes. Add matchstick carrots and tomato paste. Stir until combined, 1 minute.

  • 4

    Finish the Filling

    Sprinkle flour over vegetables in pan and stir until thoroughly incorporated, 45-90 seconds. Add 1½ cup water and stir occasionally until slightly thickened, 3-5 minutes. Remove from burner.

  • 5

    Bake the Pie

    Transfer filling to prepared casserole dish and place on prepared baking sheet to catch any drips. For best results, use either a 4-cup casserole dish or 8" cast iron skillet. Top with mashed potato and remaining cheese. Bake until golden brown, 10-12 minutes. Serve family-style. Bon appétit!

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