Mushroom Shepherd’s Pie with Brown Butter Potatoes
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Warm up your evenings with this comforting and delicious mushroom shepherd’s pie! Umami-rich and packed with flavor, the mushroom mixture is layered with lots of veggies and your choice of ground meat or veggie meat topped off with the most delicious creamy brown butter mashed potatoes. It’s creamy, savory, cozy, and sure to make the whole family happy
Shepherd’s pie is known for being a hearty comfort food, and using mushrooms in the base adds a rich umami depth. This mushroom shepherd’s pie can easily be enjoyed by vegetarians, too—simply substitute ground meat for a veggie substitute, and you’re good to go!
Even before they’re baked, the brown butter potatoes are what spud dreams are made of! The way they crisp up when they bake is comparable to a flaky pastry crust-but crack through that delicious crispy bit and they’re tender and creamy.
Ingredients notes
We are keeping it simple and using all familiar ingredients for this mushroom shepherds pie! Grab these items:
- Brown butter potatoes: Potatoes, butter, fresh thyme leaves, and a garlic clove.
- Mushroom shepherd’s pie: Olive oil, onion, mushrooms, ground meat, carrots, garlic cloves, tomato paste, Worcestershire, salt, and pepper.
Additions
Mushroom shepherd’s pie is a great fridge clearing recipe – it’s versatile, so many additions will taste great. Here are some ideas:
- Extra veggies: Add whatever is left in the fridge! Frozen peas or corn, cherry tomatoes, zucchini, or bell peppers all taste great!
- Bacon bits: For more savory flavor, sprinkle in some chorizo or bacon bits.
- Cheese: 10 minutes before your dinner has finished in the oven, pull that baking dish out and add a layer of grated cheese. It’ll bubble up for gooey goodness! We like the taste of cheddar cheese.
- Mashed potatoes: Change up the mash! Top it off with a sour cream and chives mashed potatoes or roasted garlic mashed potatoes.
- Ground meat: You can change up the flavor by changing up the protein you use. Use veggie meat, lamb, or ground beef.
What to serve with mushroom shepherd’s pie
With all those delicious veggies in this mushroom shepherd’s pie, it totally works as a complete standalone meal! You can round it out by serving up a side that contrasts the richness of this comforting meal, like a crispy kale salad or brussels sprouts caesar salad. Other delicious sides that go well include roasted root vegetables, garlic butter asparagus, or peas and carrots!
Recipe FAQs
What mushrooms should I use in this shepherd’s pie?
You can use a variety of mushrooms! We love grabbing some cremini and portobello mushrooms, and you can also throw in some button, shiitake, or oyster mushrooms!
Can I make mushroom shepherd’s pie ahead of time?
Absolutely, you can! The only thing is that you’ll need to bake it a little longer as you’ll be cooking it from cold. Make sure to either let your casserole dish warm up on your counter before putting it into the hot oven or add it to the cold oven and let it warm up as the oven preheats. 🙂
How do I store leftover mushroom shepherd’s pie?
Allow it to cool to room temperature before transferring it to an airtight container and popping it in the fridge. You can keep it in there for 3-4 days or freeze it for up to three months. Leftovers freeze well; just thaw them in the fridge a day before you intend to enjoy them. For the best results, reheat leftovers in the oven.
What potatoes should I use?
We opt for russet potatoes. Yukon gold works well, too.
Mushroom Shepherd’s Pie Recipe
Ingredients
Brown Butter Potatoes
- 2 lb potatoes (peeled and cut into large cubes)
- ⅓ cup butter
- 1 teaspoon fresh thyme leaves
- 1 clove garlic (finely minced)
Mushroom Shepherd's Pie
- 1 tablespoon olive oil
- 1 large onion (minced)
- 1 ½ lb mushrooms (halved or quartered)
- 1 ½ lb ground meat (see notes)
- 2 large carrots (diced)
- 4 cloves garlic (minced)
- ¼ cup tomato paste
- 2 tablespoons Worcestershire (can sub vegetarian version, chopped anchovies, or coco aminos)
- Salt and pepper (to taste)
Instructions
- Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are soft, about 15 mintues. Drain them through a colander, add them back into the pan, and mash well.2 lb potatoes
- Make the brown butter while the potatoes are boiling. Melt the butter (or ghee) over medium heat. Keep it on the heat until it is fragrant and many brown specks appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Salt the potatoes well.⅓ cup butter, 1 teaspoon fresh thyme leaves, 1 clove garlic
- While the potatoes are cooking, begin the shepherd's pie. Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the mushrooms and cook until they have released their liquid and are starting to brown, about 10 minutes. Add the ground meat (or veggie meat) and carrots and cook until the meat is no longer pink. Add the garlic, tomato paste, and Worcestershire sauce and cook for 2-3 minutes. Season to taste with sea salt and pepper.1 tablespoon olive oil, 1 large onion, 1 ½ lb mushrooms, 1 ½ lb ground meat, 2 large carrots, 4 cloves garlic, ¼ cup tomato paste, 2 tablespoons Worcestershire
- Transfer the mushroom shepherd’s pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 30 minutes, or until it is hot and starting to bubble at the sides.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
In keeping with my TEM streak/New Years resolution to make it all(!!), just made this recipe! It took me freaking forever (like 1.5 hours), but I chalk that up to my kitchen inefficiency (user error) AND my inefficient kitchen (NYC). For one, another home run for this site! Really delicious recipe, and the potatoes are incredible. All mashed potatoes should be prepared this way. I used veggie meat, and if I make this again, next time I’ll brown that separately, maybe in butter, to get it really rich and flavorful before adding to the onion/mushroom pot. That was quite a lot to put in one pot, so I’ll plan better for that next time to ensure it all cooks evenly. My potatoes dried out for some reason, so I ended up giving them a quick reheat with a bit of evaporated milk, hot water, and a little extra butter before topping the pie with them. I don’t know what I did wrong there, but it still worked out in the end. I also don’t love the Worcestershire sauce I bought as it made the dish too sweet, or that could have been the faux meat. Not sure. Would definitely make again and try to get it perfect. The first time you make anything, you’re really just getting to know each other. It’s almost like a rehearsal for the real thing. 🙂 Thank you for this!
I love that you’ve been enjoying the recipes here! Hooray!!
Served 7 for supper and 2 went back for seconds. Used a local organic spicy sausage. This is another solid keeper from this, my favourite site.
I’m so happy to hear it was a hit!
I was on a low carb kick, so I made these with pan-fried mashed cauliflower instead of potato. Also threw in dried tomatoes and a cup of beef stock with corn starch. Followed everything else. VERY savory. Only wish I used more stock so there was noticeable gravy.
Good call on using mashed cauliflower!
Is it okay to make ahead and put in the fridge until you are ready to bake?
Absolutely it is! The only thing is that you’ll need to bake it a little longer as you’ll be cooking it from cold. 🙂
That is so great to hear! Hooray!!
Prepared the veggie version – came out AMAZING!
Thanks so much for lovely recipes 🙂
I’m so happy to hear you liked the recipe! Hooray!!
My 5 year old said this was his new favorite meal ?
Your 5 year old has good taste! It makes me so happy to hear he has a new fav!
If you are making this recipe Whole 30 compliant, don’t bother the step of browning the ghee. Since the milkfats have already been removed, the ghee will never brown. Heat the ghee, sautee the garlic and thyme lightly and add to the mashed potatoes.
Delicious! My husband asked me to put this recipe on a regular rotation for our dinners. Thank you Kristen! I love your recipes. All of our favorite meals are your ideas.
That makes me so happy to hear! Horray!!
Hello, what size ovenproof baking dish should you use?
The one in the pictures is 9×9 but has quite high sides. A 9×11 pan would work well, too. 🙂
It is! It’s quite a bit bolder than the last, isn’t it? And yes to the brown butter! You should totally try it. 🙂
Hi! This looks amazing! Was just wondering what type of potatoes did you use?
Thanks Helen! I used Russet potatoes. 🙂
It was a hit! Thanks for sharing. Loved this – adding it to my repertoire!
I’m so happy to hear you liked it!!
I love this dish. I especially love the potato part of the recipe, as I think you can easily adapt it to other recipes. I used ground chicken, and I second guessed myself on the amount of tomato paste the recipe called for, but it was really lovely when contrasted with the buttery potatoes. Thank you for this recipe! I have already Pinned it! 🙂
I’m so happy to hear you liked the recipe! I agree, the potatoes are my favorite part!
Hi! What’s the serving size for this? Trying to figure out if I️ can feed 4 or need to double the recipe!
It’s perfect for 4 people!
Thanks, Marcie! It really did turn out delicious. 🙂