Cheesy Hash Brown Topped Mushroom Shepherd's Pie
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.
Ingredients
- 1 TBSP unsalted butter
- 1 TBSP olive oil
- 1 ½ pounds Portobello mushrooms, cut into 1-inch cubes
- 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
- 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
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- 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
Thaw and drain hash browns completely to prevent soggy topping
Don't skip scraping brown bits from pan - they add rich flavor to the gravy
Let casserole rest 5 minutes before serving for easier slicing
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble completely up to 1 day ahead, add 10 minutes to baking time if cold
Let rest 5 minutes before serving, garnish with fresh parsley
Common Mistakes
Drain hash browns thoroughly to avoid watery topping
Don't overcook mushrooms or they'll release too much moisture
Substitutions
traditional topping
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.