Servings

4

Ready In:

30 min

Calories:

610

Good For:

Protein Dinner

Mushroom Protein Shepherd’s Pie

A comforting vegan shepherd’s pie made with mycelium mushroom protein, offering a hearty and satisfying plant-based meal.

Why this recipe works ?
Targets vegan shepherd’s pie and high protein dinner ideas searches for classic comfort food in a plant-based version.

Ingredients

  • 2 packs Chicken of the Woods mycelium mushroom protein

  • 4 medium potatoes, peeled and cubed

  • ½ cup unsweetened plant-based milk

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 1 carrot, finely chopped

  • ½ cup frozen peas

  • 1 tbsp tomato paste

  • ½ tsp dried thyme

  • Salt & pepper

  1. Cook potatoes in salted boiling water until tender. Drain and mash with plant-based milk, salt and pepper.

  2. Preheat oven to 180°C (350°F).

  3. Heat olive oil in a pan, sauté onion and carrot until soft.

  4. Add mushroom protein and cook for 3–4 minutes.

  5. Stir in tomato paste, peas, thyme, salt and pepper.

  6. Spread mushroom mixture in a baking dish.

  7. Top evenly with mashed potatoes.

  8. Bake for 25 minutes until lightly golden. Serve hot.