nutritional information

Per Individual pie:

  • Calories: 407
  • Protein: 12 g
  • Total Fat: 23 g
  • Saturated Fat: 10 g
  • Carbohydrates: 40 g
  • Cholesterol: 41 mg
  • Sodium: 655 mg
  • Fiber: 5 g
  • Sugar: 4 g

Wild Mushroom and Caramelized Onion Shepherd’s Pies


Serves 8

This recipe can also be prepared in a 9-inch deep-dish pie plate.
  • 3 lb. Yellow Finn or Yukon gold potatoes, peeled and quartered
  • ¼ cup heavy cream
  • 4 Tbs. unsalted butter
  • 6 Tbs. grated Parmesan cheese, plus more for sprinkling
  • 2 Tbs. chopped chives
  • 5 Tbs. olive oil, divided, plus more for greasing rings
  • 2 medium yellow onions, halved and sliced (3 cups)
  • 3 medium portobello mushroom caps
  • 1½ lb. assorted wild mushrooms, chopped
  • 2 cloves garlic, minced (2 tsp.)
  • 1 cup grated Asiago cheese
  • 2 Tbs. flat leaf parsley, thyme, oregano, and/or sage

1. To make Potatoes: Put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Warm cream and butter in pot; add potatoes, and mash until smooth. Stir in Parmesan and chives, and season with salt and pepper, if desired. Cool.

2. To make Filling: Heat 1 Tbs. oil in skillet over medium heat. Add onions, and cook 20 minutes, or until golden.

3. Preheat oven to 375°F. Coat baking sheet with cooking spray. Set portobellos gill-side up on baking sheet, and drizzle with 1 Tbs. oil. Roast 25 minutes, or until tender. Cool, then slice thin.

4. Toss wild mushrooms with remaining 3 Tbs. oil and garlic on separate baking sheet; season with salt and pepper, if desired. Roast 20 minutes, or until tender. Cool, chop, and toss with Asiago, herbs, and onions.

5. Coat baking sheet and inside of 8 3-inch baking rings or 9-inch pie dish with cooking spray. Layer portobello slices on bottom of each ring. (Add any leftover portobellos to mushroom mixture.) Use half of wild mushroom mixture to create second layer. Use one-third of Potatoes to create third layer, then add remaining mushroom mixture. Top with remaining Potatoes, shaping each into dome. Sprinkle each pie with pinch of Parmesan. Bake 40 minutes, or until golden. Let cool in rings 5 minutes. Use metal spatula to transfer pies (in rings) to plates. Run paring knife around inside of rings to loosen; lift off rings.

November/December 2010 p.54

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Any reason to roast the mushrooms separately? Two pans, plus twice the prep time, doesn't add up.

Sara - 2016-02-27 15:16:56

Parmesan cheese is not vegetarian

dee - 2016-02-09 02:46:56

Not every vegetarian is vegan!

Laura Schank - 2015-12-21 12:52:32

Using cheese is ridiculous and deceiving to the readers. The US is FULL of the cheese, fish, egg, cream, milk "vegetarian" and it's silly.

Barclay - 2014-11-23 01:33:23

* edited * To make potatoes vegan, reserve some of the water used to boil the potatoes and mix that in to replace the milk. Use earth balance (vegan) in place of the butter. My son cannot have dairy, and this is how I've fixed my potatoes for years. We also whip in a little Veganaise to make them taste extra creamy. All of our friends and family love this recipe and can't tell the difference

LMG - 2014-11-22 18:19:04

Use reserve some of the water used to boil the potatoes in place of the milk and earth balance in place of the butter to make the potatoes vegan. My son cannot have dairy, and this is how I've fixed my potatoes for years. We also whip in a little veganaise to make them taste extra creamy. All of our friends and family love it and can't tell the difference.

LMG - 2014-11-22 18:15:17


Mirna - 2014-11-21 17:29:16

This looks like fabulous comfort food, I included this in my February real food meal plan.

Melissa French - 2014-02-01 18:34:48

Fixed this tonight for my family - everyone raved about this. I made with red potatoes (None of suggested potatoes available at grocery). Also added about 1 TBS of Braggs (like soy sauce) and 1 TBS of worcestershire sauce to the chopped mushrooms before adding to the dish. I will definitely be making again. Thanks!

Wendi Spraker - 2013-11-11 00:22:17

I tried to veganazie it and make it oil free at the same time: I used unsweetened almond milk (1/4 cup) and nutritional yeast (about a table spoon) for the mash. I roasted the mushrooms (white and baby bella) without oil. I sauteed the onions in a bit of water. It doesn't say what temperature to use for baking the final dish so I used 360. The result: came out quite well. The mash was a bit dry (obviously, without the butter, cream and cheese), it might needed a bit more almond/soy milk.

Karen - 2013-11-07 14:54:28

Love stuffing and this looks perfect. Like old fashioned stuffing I grew up with - 2013-11-05 00:17:46


karen - 2013-11-04 22:43:35

Try this

Me - 2013-11-04 17:04:50

Hi Gabriele, That may be true in the UK and Europe, but in the US there are Parmesan cheeses available that are made using microbial or vegetable rennets. For example, see Trader Joe’s list of the types of rennet used in each of the cheeses that they sell: Their Shredded Parmesan is made using microbial rennet.

vt_editor - 2013-11-04 17:04:04

This would be great if you could substitute the dairy. Have adapted for a VEGAN version.

Lisa - 2013-11-04 16:34:34