Mushroom and thyme shepherd's pie

This mushroom and thyme shepherd’s pie is inspired by Lindsay Ostrom’s version from her food blog, a Pinch of Yum. A hearty and satisfying vegetarian main course adapted by the British traditional classic traybake, which is originally made with lamb mince.

Credit: Jiwon Kim

• serves

  6

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Stream free On Demand

The Make-Ahead Menu

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 2 tbsp olive oil
• 3 spring onions, thinly sliced
• 500 g sliced button mushrooms
• 300 g whole button mushrooms
• 6 carrots, finely chopped
• 1 sprig rosemary
• 1 sprig thyme, plus extra to serve
• 1 dried bay leaf
• 2 tbsp tomato paste
• 2 tbsp plain flour
• ½ cup (125 ml) red wine
• 2 cups (500 ml) vegetable stock
• Salt and black pepper
• 2 cups frozen peas

Potato topping

• 1 kg potatoes, roughly chopped
• ½ tsp salt
• 60 g butter, diced, plus extra for baking
• ½ cup cream (or full-fat Greek yoghurt)

Salad

• 2 baby gem lettuces, quartered
• 1 frisée lettuce, leaves separated
• 1/3 cup store-bought green goddess salad dressing

Instructions

1. To make the mashed potatoes, place the potatoes into a large saucepan and cover with salted water. Bring to the boil and cook for 15-20 minutes, or until the potatoes are tender. Drain and return to the saucepan. Mash with a potato masher and stir through the salt and butter, stirring until the butter melts. Stir through the cream (or yoghurt) and set aside. Preheat the oven to 180˚C (fan-forced).
   
2. In a large, heavy-based, oven-proof frying pan, heat the oil over medium heat. Add the spring onions and cook, stirring, for 2-3 minutes, or until softened. Stir through the sliced and whole mushrooms, carrots and herbs. Cook, stirring, for a further 5-6 minutes, or until the carrots and mushrooms have softened.
   
3. Stir through the tomato paste and flour for 1-2 minutes. Pour in the red wine and vegetable stock, scraping the base of the pan to remove any browned bits. Bring to the boil and reduce to a gentle simmer, stirring occasionally until the sauce thickens. Season to taste with salt. Discard any herb stalks and stir through the peas, then remove from the heat.
   
4. Spoon over the mashed potatoes (brush with extra butter, if you like!), then bake for 15 minutes. If you prefer extra colour, use a blowtorch to lightly caramelise the topping.
   
5. To make the salad, combine the salad leaves in a large bowl and drizzle gently with the dressing. Toss lightly to combine.
   
6. To serve, divide the dressed salad leaves, mushroom and thyme shepherd’s pie between plates. Sprinkle with extra thyme leaves and serve any extra salad on the side.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Make-Ahead Menu

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG