MUSHROOM AND LEEK SHEPHERD’S PIE

Mushroom and Leek Shepherd’s Pie is a hearty and satisfying vegetarian twist on the classic comfort dish. Earthy mushrooms and tender leeks are cooked with fragrant herbs in a savory sauce, then layered under a creamy blanket of mashed potatoes. This dish is rich in flavor, thanks to the umami from the mushrooms and the subtle sweetness of the leeks, making it a perfect main course for both weeknight dinners and special occasions. Cozy and wholesome, it’s a meal that warms you from the inside out.

Ingredients:

For the filling:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large leek, thinly sliced (white and light green parts only)
• 3 cloves garlic, minced
• 1 lb (450g) mushrooms, chopped (button, cremini, or a mix)
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Salt and pepper, to taste

For the mashed potato topping:

• 2 lbs (900g) potatoes, peeled and cubed
• 1/2 cup milk (or plant-based milk)
• 4 tablespoons unsalted butter (or plant-based butter)
• Salt and pepper, to taste
• Optional: 1/4 cup grated Parmesan or nutritional yeast for extra flavor

Instructions:

1. Prepare the Potatoes: Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain, then mash with milk, butter, salt, and pepper until smooth. Set aside.
2. Cook the Filling: Heat olive oil and butter in a large skillet over medium heat. Add the leeks and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
3. Add the Vegetables: Add the mushrooms, carrots, and celery to the skillet. Cook until the vegetables are softened and the mushrooms have released their liquid, about 8-10 minutes.
4. Make the Sauce: Stir in the tomato paste, thyme, rosemary, vegetable broth, and soy sauce. Let the mixture simmer for 5-7 minutes. If the sauce is too thin, stir in the cornstarch slurry and cook until thickened. Season with salt and pepper to taste.
5. Assemble the Pie: Preheat your oven to 375°F (190°C). Transfer the mushroom and leek filling to a 9×9-inch baking dish or similar. Spread the mashed potatoes evenly over the filling, using a fork to create texture on top.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges. For an extra-crispy top, broil for 2-3 minutes at the end.
7. Serve: Let the pie cool for a few minutes before serving. Garnish with fresh parsley if desired.

This Mushroom and Leek Shepherd’s Pie is a cozy and flavorful meal that’s perfect for vegetarians and mushroom lovers alike. Pair it with a crisp green salad for a complete and satisfying dinner!