Blended Shepherd’s Pie

November 14, 2017

Recipe courtesy of the Mushroom Council.

This updated version of shepherd’s pie is a a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.


  • 4
    large russet potatoes, cut into chunks
  • 1/2 Cup
  • 1/2 Pound
    mushrooms, finely chopped
  • 1 Pound
    lean ground beef
  • 1
    small onion, chopped
  • 1 Teaspoon
    garlic & herb seasoning
  • 2 Tablespoons
  • 1/2 Cup
    beef broth
  • 2 Cups
    frozen mixed vegetables (carrots, corn, green beans, peas), thawed
  • 1 Teaspoon
    Worcestershire sauce
  • 2 Tablespoons
    tomato paste
  • 1/4 Teaspoon
  • 1/2 Cup
    shredded cheddar cheese (optional)


  1. Preheat oven to 375°F.

  2. In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.

  3. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

  4. In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.

  5. Spoon into 9 inch ×13 inch baking dish, cover with mashed potatoes.

  6. Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.

Nutrition: Calories: 460, Total Fat: 16 g, Saturated Fat: 7 g, Cholesterol: 65 mg, Sodium: 370 mg, Total Carbohydrate: 57 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 25 g


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