Wild Mushroom and Caramelized Onion Shepherd's Pies | Vegetarian Recipe | Vegetarian Times Skip to main content

Wild Mushroom and Caramelized Onion Shepherd's Pies

This recipe can also be prepared in a 9-inch deep-dish pie plate.


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3 lb. Yellow Finn or Yukon gold potatoes, peeled and quartered
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¼ cup heavy cream
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4 Tbs. unsalted butter
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6 Tbs. grated Parmesan cheese, plus more for sprinkling
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2 Tbs. chopped chives

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5 Tbs. olive oil, divided, plus more for greasing rings
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2 medium yellow onions, halved and sliced (3 cups)
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3 medium portobello mushroom caps
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1½ lb. assorted wild mushrooms, chopped
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2 cloves garlic, minced (2 tsp.)
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1 cup grated Asiago cheese
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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.

Nutrition Information: 

12 g
Total Fat: 
23 g
Saturated Fat: 
10 g
40 g
41 mg
655 mg
5 g
4 g
Serves 8

Comments on this Recipe

Love, love, love this dish! I've even made it for carnivores several times and they gobbled it up. No leftovers for me! :(. It is labor intensive, so I do save it for special occasions. Problem is once you serve it, people start demanding it!

I didn't care for this at all. It has way too many carbs for me, and frankly tastes of mushrooms and nothing else. I realize it is meant to be a mushroom dish, but it has nothing to offset the extreme fungus flavor. Also consistency was a bit slimy- There needs to be something to cut the wet slimyness of all the fungi. MAY try doing away with about half of the mushrooms and replacing wth carrots/zucchini/quinoa for a better "mouth-feel". May not...as this one requires a lot of tweaking for me to want to eat again.

What can I say, I loved this dish. It was my first time making Shepard's Pie of any type and it was delish. We are making it again to celebrate a special occasion. The tops of the pies were crispy and the centers were moist and warm. Yum!

I made this dish for Thanksgiving, and it was excellent! It took a lot of work, though, so not something I would make unless it was a special occasion. But it was a great meat substitute for the holidays.

I loved this dish. I made it for Thanksgiving a couple of years ago. I didn't have the small dishes, so I just made it in a casserole dish. I have been wanting to make it again, but lost that issue. So glad I found it again!

Made this for Thanksgiving 2011 and even the meat eaters loved this. It was incrediblely delicious. I did reduce the calories and fat by using skim milk in place of the heavy cream. I also reduced the oil for cooking the onions and mushrooms. I will be making it again this year. It has become a Thanksgiving tradition at my house. Fabulous!

I definitely think I am going to make this. It sounds just as savory as I was hoping and heavy with the potatoes.

Can someone who's a guru at veganizing recipes please veganize this one? It sounds amazing but I don't want any dairy or cheese...

Parmesan isn't vegetarian 99% of the time : (

Butter, oil, and cheese. How nice. Now we can enjoy a heart attack for the holiday.

Suggestions on making for one?!? I'm the single gal in the city.

Excellent, excellent dish. Couldn't find wild mushrooms so replaced with 'exotic' mix from local grocery. Is a lot of work. Make at Christmas. With the cool weather so far this Spring, I made it today for Easter. Make a day ahead and cover with plastic; rewarms great. Prefer Romano cheese instead of Parmesan. Can be boiling potatoes, roasting portabellos, and roasting mixed mushrooms, in parallel. The same magazine issue has recipes for roasted parsnips, carrots and Brussels sprouts--a staple at our house, once a week at least, during the colder months; highly recommend. My teenager had me showing him how to make.

Pity about the cream, butter & cheese....

what did everyone serve with this?????? Sounds delish!

Sounds great but Parmesan is NOT Vegetarian .... Just learned that a couple month ago ( shock :( because I loooove chees) I'am a vegetarian for many years and was truly shocked when I found this sad truth. Here is a link so https://www.vegsoc.org/cheese Sorry if there is any misspelling ,english is my second language

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

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: http://www.traderjoes.com/pdf/guides/guide-rennet-test.pdf Their Shredded Parmesan is made using microbial rennet.

Try this


Love stuffing and this looks perfect. Like old fashioned stuffing I grew up with

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.

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!

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


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.

* 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

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.

Not every vegetarian is vegan!

Parmesan cheese is not vegetarian

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