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PoPortobello Shepherd's Pie on white plate with fork
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5 from 1 vote

Portobello Shepherd's Pie (Vegan, Gluten Free)

These individual portobello shepherd’s pies are filled with roasted carrots, mushrooms, and onions and topped with a savory parsnip puree.  Serve these elegant shepherd’s pies at your next holiday gathering or special occasion.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Holiday Recipe, Shepherd's Pie, Vegan
Servings: 4 servings
Calories: 172kcal

Ingredients

  • 4 large portobello mushroom caps, stems reserved and diced
  • 3 large (2 cups) carrots, diced into 1/4" pieces
  • 1/2 onion, diced small
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dijon mustard
  • 4 large (3 cups) parsnips, chopped
  • 2 tablespoons unsweetened almond milk, or other non-dairy milk
  • salt & pepper to taste
  • Gravy optional, for serving

Instructions

  • Preheat oven to 425F (220C). Place portobello caps rounded side up on a sheet pan lined with parchment paper.
  • Toss the reserved portobello stems with the carrots, onion, garlic, thyme, pepper, and a tablespoon of water. Spread evenly onto the sheet pan with the portobellos if there is room, or use a separate sheet pan. Roast the portobellos and carrot mixture for 10-12 minutes, or until carrots are easily pierced with a fork and portobello caps have moisture pooling around the outside. Remove from the oven, toss carrot mixture with mustard, and set aside. (Note: If roasting on two different sheets, make sure you have the pans on separate shelves and positioned so they are not stacked directly above each other.)
  • While the carrot mixture is roasting, bring a medium pot of salted water to a boil. Add the parsnips and boil for 8-10 minutes, or until very tender and easily pierced with a fork. Transfer to a food processor with the almond milk. Process until smooth and creamy. Add more almond milk as needed to reach desired consistency. Season with salt and pepper to taste. (Alternatively, use a potato masher to mash all the ingredients thoroughly together, getting it as smooth as possible).
  • Turn the roasted portobello caps upside down and place the roasted carrot mixture on top, dividing it evenly between the four caps. Seal the caps by covering the vegetables completely with the parsnip puree. Bake for 8-10 minutes in the oven, or until the parsnip begins to brown slightly. Pour gravy over the top before serving if desired. Enjoy immediately.

Notes

Variations for Shepherd's Pie: Add 1/2 cup of frozen thawed peas to the roasted carrot mixture for a more traditional flavor.  See narrative above recipe for more variation ideas.
Make Ahead: Make the recipe as directed above, but do not assemble.  Store the mushrooms, carrot mixture and parsnip puree separately up to two days ahead of time.  Assemble the shepherd’s pies when you’re ready to eat them and heat in a 350F (180C) oven for 15 minutes, or until heated through.

Nutrition

Calories: 172kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 1092mg | Fiber: 11g | Sugar: 13g | Vitamin A: 9021IU | Vitamin C: 31mg | Calcium: 98mg | Iron: 2mg