Shepherd’s pie is the comfort food of all comfort food. It’s warm, flavorful, and packed with hearty ingredients to keep you full long after you eat. These individual portobello shepherd’s pies are a fun take on the traditional pie you know and love. They 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.
Portobello Shepherd’s Pie [Vegan, Gluten Free]
- 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
- Preheat oven to 425°F. 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.