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Mushroom Shepherd’s Pie

By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

The first time I had Shepherd’s Pie, I was hooked – I mean – what’s not to love about saucy meat and vegetables blanketed by cheese and hearty, buttery, garlic infused mashed potatoes?
Zilch – right?!

But…this Runnin Srilankan has a hard time running after a dinner of indulgent Shepherd’s pie! That heavy, weighed down feeling stays with me for at least 24 hours; slowing me down and making me feel tired -and I am not a huge fan of being tired! So…much like the way I healthy-fied these Chocolate Scones, I set out on a quest to healthy-fy Shepherd’s Pie.

After experimenting with versions using ground chicken, cubed eggplant and smooshed tofu (my daughter threatened to go on a hunger strike if I made her eat more than a bite of that latter version); I found a winning version using meaty portabella mushrooms.

shephards pie with portebello mushrooms

My daughter is my main guinea pig taste tester and if she doesn’t give a recipe a thumbs up, it doesn’t make it here on the blog. There have been many times when she has taken one bite and has given me a look that doesn’t require her to actually say the words “trash it”- like last week, when I made quinoa muffins with mango puree and applesauce!


But then, there are other times when her tastebuds are ignited and her teenage appetite makes it’s debut and what I thought was enough to last us 4 dinners, ends up vanishing in one?!

mushroom pie

And that’s what happened when I made this Mushroom Shepherd’s Pie! After I cut a piece of it to photograph, I went to find my camera and when I got back – the plate was empty! When I fished for an explanation – her justification was that I asked her to taste it – my math skills must be rusty because I don’t remember a teaspoon equaling a whole piece?


Though, I cannot really blame her – this version was insanely, epic-ally, dopingly, fantabulous!

mushroom in place of meat

With a meatless base loaded with meaty portabella mushrooms, garlic, carrots, peppers, tomatoes, and ginger, and a topping of cauliflower, red potatoes and garlic mash separated by a layer of cheese, this healthy-packed-with-flavor version of Shepherd’s Pie is well worth a try!

shephards pie with mushrooms

As a member of Recipe Redux, I had the opportunity to enter my Shepherd’s Pie into the “Trend is to Blend” contest sponsored by the Mushroom Council, who are also sponsoring another contest on Facebook (open to all), titled “The Swap It or Top It Contest“! Please check out their page and enter to win 5 big ones! My math skills are not off on that one – you read right – it’s 5 BIG ones!

shepherds pie
Mushroom Shepherd's Pie

Mushroom Shepherd's Pie

A healthy, flavor packed, version of Shepherd's Pie!


For the base

  • 1 onion chopped
  • 6 cloves garlic chopped
  • 1 inch piece of ginger chopped
  • 2 portabella mushrooms chopped
  • 1 carrot chopped
  • 2 celery stalks chopped
  • 1 green pepper chopped
  • 3 sweet peppers chopped, red/orange
  • 1 can diced tomatoes
  • salt and pepper
  • 3/4 cup Cheddar/Monterrey cheese, or cheese of your choice

For the topping

  • 1 cauliflower head, boiled - for 30 mins
  • 4 red potatoes, boiled - for 30 mins
  • 3 cloves garlic chopped
  • 3/4 cup coconut milk
  • salt and pepper


  1. Preheat oven to 375 degrees

For the base

  1. Saute the onion, garlic and ginger till onion caramelizes (about 30 minutes on a low/medium flame - it takes a while, but the flavor combined with the mushrooms is well worth the time)
  2. Add the mushrooms and saute about 5 more minutes
  3. Then add the peppers, celery, carrot, canned tomatoes and salt and pepper
  4. Layer this in a baking glass/pyrex dish
  5. Layer the cheese on top of the mushrooms/veggies layer

For the topping

  1. Pulse the boiled cauliflower, potatoes, garlic and coconut milk in a blender or food processor
  2. Add salt and pepper to taste
  3. Then layer this on top of the cheese and mushrooms and veggies
  4. Bake for 30 mins at 375
  5. Serve warm with a side salad

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin


Saturday 14th of June 2014

That looks amazing! Marie @ In Our Happy Place


Saturday 14th of June 2014

Thanks so much Marie

Jeanette | Jeanette's Healthy Living

Thursday 12th of June 2014

I love how you made a healthier Shepherd's Pie using all mushrooms! Mushrooms add so much meaty flavor - I love blending them into meat sauces, meatloaf and more to get my kids to eat them.


Saturday 14th of June 2014

Thanks so much Jeanette - my daughter loves mushrooms but doesn't love beef, so I kinda do the opposite of what you do :)

David @ Spiced

Wednesday 11th of June 2014

I gotta say, mushrooms are still a pretty new thing for me. (I had an issue with the texture for the longest time...but now I'm over that!) This shepard's pie looks like it needs to appear in my kitchen soon!


Sunday 15th of June 2014

I am so glad you got over your mushroom-hating! Mushrooms are some of my fav food items - using them -specially the bellas- adds to much meaty texture - I made some mushroom and lentil burgers lat night and my daughter ate 4 and I gotta add, yesterday was her 4th day after having her wisdom teeth removed!

Julia |

Tuesday 10th of June 2014

Love the idea of filling the shepherd's pie with veggies! Yumminess! And, I am a big mushroom lover!


Sunday 15th of June 2014

Thanks so much Julia!


Tuesday 10th of June 2014

This looks so delicious! I love shepherd's pie! And what a great idea to add mushrooms! I LOVE mushrooms :)


Sunday 15th of June 2014

Thanks Cailee - I love shepherd's pie AND mushrooms too :)

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