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Mushroom Shepherd's Pie

Mushroom Shepherd's Pie

This healthy and more flavorful version of Shepherd’s Pie is loaded with meaty portabella mushrooms, garlic, carrots, peppers, tomatoes, and ginger, and topped with a cauliflower, red potato, garlic mash. It's well worth a try!


For the filling

  • 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 (red/orange) peppers, chopped
  • 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. Heat oven to 375 degrees F.
  2. For the filling: Sauté the onion, garlic and ginger till onion caramelizes (about 30 minutes over a low/medium flame – it takes a while, but the flavor combined with the mushrooms is well worth the time). Add the mushrooms and saute about 5 more minutes. Then add the peppers, celery, carrot, canned tomatoes and salt and pepper. Layer this in a baking glass/Pyrex dish. Layer the cheese on top of the mushrooms/veggies layer.
  3. For the topping: Pulse the boiled cauliflower, potatoes, garlic and coconut milk in a blender or food processor. Add salt and pepper to taste. Then layer this on top of the cheese and mushrooms and veggies.
  4. Bake for 30 minutes.
  5. Serve warm with a side salad.

Yield: 4 servings

Recipe courtesy Shashi of Runnin Srikankan and Recipe Redux.

Recipe used with permission from the Mushroom Council.


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