Cheesy Hash Brown Topped Mushroom Shepherd's Pie

Name: Cheesy Hash Brown Topped Mushroom Shepherd's Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: British
Ingredients: 1 TBSP unsalted butter; 1 TBSP olive oil; 1 1/2 pounds Portobello mushrooms, cut into 1-inch cubes; 1 1/4 tsp Kosher salt, divided; 1 medium onion, diced; 7 ounces carrots, peeled and diced; 1/4 cup fresh parsley, chopped, plus more for garnish; 2 tablespoons fresh thyme, chopped; 2 cloves garlic, minced; 1/4 cup ketchup; 2 tsp Worcestershire sauce; freshly ground black pepper, to taste; 2 tablespoons all-purpose or gluten-free flour; 1 1/2 cups vegetable broth; 1 cup frozen green peas; 1 cup frozen corn kernels; 3 cups frozen shredded hash brown potatoes, thawed and drained; 1 cup shredded cheddar cheese; 1 large egg; 1/8 tsp salt; 1/8 tsp pepper

A hearty vegetarian twist on classic shepherd's pie featuring savory Portobello mushrooms, carrots, peas and corn in a rich herb-infused gravy, topped with crispy golden hash browns mixed with melted cheddar cheese. Perfect for cold evenings when you want comfort food that satisfies without meat. The mushrooms provide meaty texture while fresh thyme and parsley add bright herbal notes to balance the rich, cheesy topping.

Prep: 20 min
Cook: 50 min
Level: medium
Cuisine: British

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Gluten-Free Nut-Free

Ingredients

1 TBSP unsalted butter
1 TBSP olive oil
1 ½ pounds Portobello mushrooms, cut into 1-inch cubes
mixed mushrooms1:1vegetarian
adds richness
Full guide →
1 ¼ tsp Kosher salt, divided
1 medium onion, diced
7 ounces carrots, peeled and diced
¼ cup fresh parsley, chopped, plus more for garnish
2 tablespoons fresh thyme, chopped
2 cloves garlic, minced
¼ cup ketchup
2 tsp Worcestershire sauce
freshly ground black pepper, to taste
2 tablespoons all-purpose or gluten-free flour
1 ½ cups vegetable broth
mushroom broth1:1vegetarian
deeper umami
Full guide →
1 cup frozen green peas
1 cup frozen corn kernels
3 cups frozen shredded hash brown potatoes, thawed and drained
1 cup shredded cheddar cheese
Gruyere or sharp white cheddar1:1vegetarian
different flavor profile
Full guide →
1 large egg
⅛ tsp salt
⅛ tsp pepper

Method

11 steps

1
Place hash brown ingredients into a medium bowl and mix together, then set aside
2
Heat butter and oil in a large sauté pan
3
Add mushrooms and salt, cook for 10 minutes, stirring occasionally
4
Add onion, carrots, parsley, thyme, salt and pepper and sauté 10 minutes
5
Stir in garlic and cook for 30 seconds, then add ketchup, Worcestershire, salt and pepper
6
Sprinkle vegetables with flour, stir to coat and cook, scraping brown bits from pan, 3-4 minutes
7
Add broth, peas and corn, cook stirring often until sauce has thickened, about 5 minutes
8
Preheat oven to 400F
9
Transfer vegetables to an 8x11 inch casserole dish
10
Evenly distribute cheesy hash brown topping over vegetable filling
11
Cook for 25-30 minutes or until hash browns look crispy and golden brown

Tips

Tip 1

Thaw and drain hash browns completely to prevent soggy topping

Tip 2

Don't skip scraping brown bits from pan - they add rich flavor to the gravy

Tip 3

Let casserole rest 5 minutes before serving for easier slicing

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered container

Make Ahead

Assemble completely up to 1 day ahead, add 10 minutes to baking time if cold

Serve With

Let rest 5 minutes before serving, garnish with fresh parsley

Common Mistakes

Watch

Drain hash browns thoroughly to avoid watery topping

Watch

Don't overcook mushrooms or they'll release too much moisture

Substitutions

Portobello mushrooms→

mixed mushrooms1:1vegetarian

adds richness

Full guide →

cheddar cheese→

Gruyere or sharp white cheddar1:1vegetarian

different flavor profile

Full guide →

hash browns→

mashed potatoes2:1 ratiovegetarian

traditional topping

vegetable broth→

mushroom broth1:1vegetarian

deeper umami

Full guide →

Find more substitutions →

FAQ

Can I make this ahead of time?

Yes, assemble completely and refrigerate up to 1 day. Add 10 minutes to baking time if starting from cold.

What if I don't have hash browns?

Use 3 cups mashed potatoes mixed with the egg and cheese, spread evenly over filling before baking.

How long will leftovers keep?

Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or oven until heated through.