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Roasted Mushroom and Caramelized Onion Shepherd’s Pie

Roasted Mushroom and Caramelized Onion Shepherd’s Pie

Dianne Wenz
Servings 6 -8 servings



  • 3 pounds potatoes cut into 1 inch cubes
  • 1/4 cup non-dairy milk
  • 1/4 cup nutritional yeast
  • 2 tablespoons vegan butter
  • 2 tablespoons chopped chives
  • Salt and pepper to taste


  • 2 tablespoons olive oil divided
  • 3 medium portobello mushrooms
  • 3 cups mixed mushrooms chopped
  • 3 cloves garlic minced
  • 2 yellow onions chopped
  • Pinch sea salt
  • 1 14- ounce can cannellini beans drained and rinsed
  • 2 tablespoons flat leaf parsley chopped



  • Put the potatoes in a pot and cover with water, Bring to a boil and reduce heat to medium low. Let simmer for about 30 minutes, until the potatoes are fork tender.
  • Drain the potatoes and return them to the pot. Mash them a little with a potato masher. Stir in the non-dairy milk, vegan butter, nutritional yeast, and chives. Continue mashing until the potatoes reach desired consistency. (I like my potatoes a little on the chunky side.) Season with salt and pepper to taste.


  • Preheat oven to 375°. Coat baking sheet with parchment paper. Set the portobellos gill side up the baking sheet and drizzle with 1 teaspoon of oil. Toss the mushroom mixture and garlic with 1 more teaspoon of oil and spread them out on the baking sheet with the portobellos. Roast for 25 minutes or until tender. Thinly slice the portobellos. Leave the oven on.
  • While the mushrooms are roasting, sauté the onions in the remaining olive oil over medium heat with a sprinkle of salt and cook for about 20 minutes, until golden brown and caramelized. Stir them often to prevent sticking
  • In a 9″ x 13″ baking dish, mix together the onions, mushrooms, beans and parsley. Top with the potato mixture. Bake for about 40 minutes, until the potato topping is golden brown.