Mushroom Shepherd’s Pie

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Ingredients
 250 cups mushrooms, finely chopped
 500 g lamb mince
 1 tbsp olive oil
 1 onion, finely diced
 2 tbsp onion powder
 1 tbsp garlic powder
 1 tbsp paprika
 1 tbsp mustard powder
 ½ tbsp dried thyme
 ½ tsp white pepper
 2 tbsp tomato paste
 ½ cup water
 1 cup frozen peas
 ¼ cup parsley, chopped
 Salt and pepper, to taste
 2 -3 large potatoes, sliced
 1 large sweet potato, sliced
 1 -2 tbsp olive oil, additional
Method
1

Preheat the oven to 180℃.

2

Place oil in a large frying pan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened.

3

Add the lamb and mushrooms to the pan. Cook, stirring for 5-6 minutes or until the lamb is cooked through.

4

Add onion powder, garlic powder, paprika, mustard powder, thyme and pepper to the pan. Stir to combine. Add the tomato paste and continue to cook for 2 minutes before adding the water to deglaze the pan. Add an additional half a cup of water if required.

5

Add the frozen peas and chopped parsley. Stir to combine and season to taste with salt and additional pepper.

6

Transfer the shepherd's pie mixture to an ovenproof dish. Arrange potato and sweet potato slices on top of the mixture. Drizzle with olive oil.

7

Place in the oven to cook for 45-50 minutes or until the potatoes are cooked through and crispy on the edges.

8

Remove from the oven and allow to cool for 5 minutes before serving.

Ingredients

Ingredients
 250 cups mushrooms, finely chopped
 500 g lamb mince
 1 tbsp olive oil
 1 onion, finely diced
 2 tbsp onion powder
 1 tbsp garlic powder
 1 tbsp paprika
 1 tbsp mustard powder
 ½ tbsp dried thyme
 ½ tsp white pepper
 2 tbsp tomato paste
 ½ cup water
 1 cup frozen peas
 ¼ cup parsley, chopped
 Salt and pepper, to taste
 2 -3 large potatoes, sliced
 1 large sweet potato, sliced
 1 -2 tbsp olive oil, additional
Method

Directions

1

Preheat the oven to 180℃.

2

Place oil in a large frying pan over medium heat. Add onion and cook, stirring for 2-3 minutes or until softened.

3

Add the lamb and mushrooms to the pan. Cook, stirring for 5-6 minutes or until the lamb is cooked through.

4

Add onion powder, garlic powder, paprika, mustard powder, thyme and pepper to the pan. Stir to combine. Add the tomato paste and continue to cook for 2 minutes before adding the water to deglaze the pan. Add an additional half a cup of water if required.

5

Add the frozen peas and chopped parsley. Stir to combine and season to taste with salt and additional pepper.

6

Transfer the shepherd's pie mixture to an ovenproof dish. Arrange potato and sweet potato slices on top of the mixture. Drizzle with olive oil.

7

Place in the oven to cook for 45-50 minutes or until the potatoes are cooked through and crispy on the edges.

8

Remove from the oven and allow to cool for 5 minutes before serving.

Mushroom Shepherd’s Pie

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