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Brown Butter Mushroom Shepherd’s Pie

shepherd's pie recipe
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Ingredients

Scale
  • 2 pounds russet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter, for mashed potatoes
  • 6 tablespoons unsalted butter, for browning
  • 1 pound mixed mushrooms (cremini, shiitake, button), sliced
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 cup vegetable broth, low sodium preferred
  • 1/2 cup frozen peas
  • 1/4 cup heavy cream, for mashed potatoes
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese (optional)
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.
  3. Meanwhile, make brown butter by melting 6 tablespoons butter in a light-colored skillet over medium heat. Cook until butter foams, then turns golden brown with a nutty aroma, about 5-7 minutes. Transfer 3 tablespoons to a heat-proof bowl.
  4. In the same skillet with remaining brown butter, sauté onions, carrots, and celery for 5-7 minutes until softened.
  5. Add mushrooms and increase heat to medium-high. Cook for 8-10 minutes, stirring occasionally, until mushrooms have released their moisture and begun to brown.
  6. Add garlic, thyme, and rosemary, cooking for another 30 seconds until fragrant.
  7. Stir in tomato paste and cook for 1-2 minutes to caramelize slightly.
  8. Pour in vegetable broth and soy sauce, scraping up any browned bits. Simmer for 5-7 minutes until liquid is reduced by half.
  9. Add frozen peas, stir to combine, and season with salt and pepper to taste. Remove from heat.
  10. Drain cooked potatoes thoroughly and return to hot pot. Add 4 tablespoons regular butter, heavy cream, and Parmesan cheese. Mash until smooth and season with salt and pepper.
  11. Spread mushroom mixture evenly in prepared baking dish.
  12. Carefully spoon mashed potatoes over filling and use a fork to create decorative peaks and ridges.
  13. Brush remaining 2 tablespoons brown butter over potato topping.
  14. Sprinkle with cheddar cheese if using.
  15. Bake for 25-30 minutes until top is golden and filling is bubbling around edges. For extra browning, broil for 1-2 minutes at the end, watching carefully.
  16. Let stand for 10 minutes before serving.

Notes

  • For the best flavor, use a mixture of mushroom varieties.
  • This shepherd’s pie can be assembled up to 2 days in advance and refrigerated before baking.
  • Leftover mashed potatoes work perfectly for the topping.
  • For a dairy-free version, use olive oil instead of butter and plant-based milk for the potatoes.
  • Freeze individual portions for up to 3 months for easy weeknight dinners.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Brown Butter Mushroom Shepherd's Pie, shepherd's pie recipe, brown butter vegetables, mushroom casserole, comfort food dinner, vegetarian shepherd's pie

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