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Classic Shepherd's Pie
with mashed potatoes / mushrooms / peas / carrots

Active: 35 min Total: 45 min
Deconstructed shepherd's pie is a long-time favorite in our community members' kitchens, so we're bringing you a new variation! This version takes a few (optional) extra minutes so you can run the dish under broiler and crisp up the mashed potato topping.


Shepherd's Pie:
  • Onions - 1 , diced
  • Green onions - 2 stalks , chopped, white and green parts separate
  • Mushrooms, any brown - 12 oz , diced
  • Potatoes, russet (sub any baking potato) - 1 lb , peeled and cubed
  • Beans, garbanzo (14 oz / 387 g) - 1 can , rinsed and drained
  • Peas and carrots, frozen - 2 cups
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Cornstarch - 1 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Shepherd's pie spice mix (ingredients listed separately) - ~1 Tbsp
  • Vinegar, red wine - 1 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Sour cream - 1/4 cup
  • Butter - 1 Tbsp
Shepherd's Pie Spice Mix:
  • Salt - 1 tsp
  • Garlic powder - 1 tsp
  • Mustard powder (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Parsley, dried (opt) - 1/2 tsp


  1. Spice mix - Combine all ingredients for spice mix. (Can be done up to 5 days ahead)
  2. Onions / Green onions - Prep as directed. Combine onions and white parts of green onions in one container. (Can be done up to 3 days ahead)
  3. Mushrooms - Chop mushrooms. (Can be done 1 day ahead)
  4. Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)
  5. Beans / Peas and carrots - Combine in a colander and run under warm tap water to defrost peas and carrots.
  6. Tomatoes - Toss tomatoes (including juice) with cornstarch to coat.

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  1. Turn on the oven's broiler and place an oven rack about 6" / 15cm under the heat source. We recommend broiling your assembled shepherd's pie. If you prefer skip this step, no need to turn on the broiler (you'll lose a bit of texture in the finished dish).
  2. Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
  3. While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and mushrooms to heated oil. Saute until mushrooms are deep golden brown, ~5 minutes. Add onions and white parts of green onions to hot oil. Saute until softened, 2 to 3 minutes. Add spice mix and saute until fragrant, ~1 minute more.
  4. Add beans, carrots and peas and saute to heat through, ~1 minute. Stir in vinegar, soy sauce and tomatoes and simmer until a thick sauce forms, 3 to 4 minutes.
  5. Transfer filling to a lightly greased 8" x 8" / 20cm x 20cm baker.
  6. Use a masher to mash steamed potatoes with sour cream and butter. Season to taste with salt and pepper. Spoon over top of filling and spread to evenly cover.
  7. Broil for 8 to 12 minutes, until the top is golden brown and crisp. (If you're short on time, you can skip the broiling, but you'll lose a bit of texture.) Sprinkle with green parts of green onions and enjoy!



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