Mushroom and Spinach Shepherd's Pie

Name: Mushroom and Spinach Shepherd's Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups mushrooms, chopped; 2 cups fresh spinach; 1 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon fresh thyme; 1 cup vegetable broth; 1/2 cup heavy cream; Salt and pepper to taste; 4 large potatoes, peeled and cubed; 4 tablespoons butter; 1/2 cup cream cheese; Salt to taste

Highlighted under: Ultimate Comfort Bites

When I first decided to create a Mushroom and Spinach Shepherd's Pie, I imagined a comforting dish that would warm the soul. The earthy flavors of mushrooms combined with the vibrant greens of spinach create a beautifully rich filling, while the creamy mashed potatoes on top bring it all together. I love how this dish is not just hearty but also packs a nutritious punch, perfect for both dinner gatherings and cozy nights in. Get ready to dive into a slice of comfort!

Created by

Tina

Last updated on 2026-02-01T22:50:28.999Z

As I prepared this Mushroom and Spinach Shepherd's Pie for a cozy dinner with friends, I realized how versatile and satisfying it is. I sautéed a mix of mushrooms and spinach until they were tender, enriching the filling with garlic and thyme. The addition of vegetable broth and a touch of cream took the flavors to another level, ensuring each bite bursts with delight.

What truly makes this Shepherd's Pie stand out is the fluffy mashed potato topping. I recommend using a mix of butter and cream cheese for an ultra-creamy texture. It’s so rewarding to see everyone enjoy it, and watching them go back for seconds always makes my heart smile!

Why You Will Love This Recipe
Rich umami flavors from sauteed mushrooms
Nutritious spinach that adds vibrancy and health
Comforting mashed potato topping with a creamy texture

Mastering the Mushroom and Spinach Filling

The filling's flavor is deeply influenced by the mushrooms, which should be sautéed until golden and their moisture has evaporated. This step ensures that you achieve that rich umami flavor that pairs beautifully with the fresh spinach. Consider using a mix of mushrooms, such as cremini and shiitake, for an added depth of taste. Don’t rush this part; take your time to let the mushrooms develop their flavor, typically about 5–7 minutes over medium heat.

When adding the spinach, don’t be alarmed if it looks like a lot – it wilts down significantly. Cook it just until it’s tender but still vibrant, which should take about 2–3 minutes. Balancing these flavors with just the right amount of vegetable broth and cream is crucial; the broth provides a savory base while the cream adds richness. Taste and adjust the seasonings, remembering that seasoned vegetables morph their flavors during baking.

Perfecting the Mashed Potato Topping

For smooth, creamy mashed potatoes, choose starchy potatoes like Russets. After boiling them until fork-tender, a crucial tip is to return them to the pot briefly after draining. This allows excess moisture to evaporate, preventing watery mash. I recommend using a potato ricer or a masher for a silky texture, but avoid food processors as they can make the potatoes gummy if overworked.

Be generous with the butter and cream cheese, as these ingredients elevate the overall flavor and mouthfeel of the pie. Once mashed, season them to your preference – this is the last chance to enhance the potatoes before they become a topping. A sprinkle of garlic powder or Parmesan cheese can add a delightful twist if you're feeling adventurous.

Ingredients

Gather all the fresh ingredients for this delightful Mushroom and Spinach Shepherd's Pie:

For the filling

2 cups mushrooms, chopped
2 cups fresh spinach
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme
1 cup vegetable broth
1/2 cup heavy cream
Salt and pepper to taste

For the mashed potatoes

4 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup cream cheese
Salt to taste

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these steps to create your Mushroom and Spinach Shepherd's Pie:

Prepare the potatoes

Boil the peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot.

Make the filling

In a large skillet, heat a little oil over medium heat. Sauté the onions and garlic until fragrant. Add the chopped mushrooms and spinach, cooking until tender. Stir in thyme, vegetable broth, and cream. Season with salt and pepper.

Mash the potatoes

Add butter and cream cheese to the drained potatoes. Mash until smooth and creamy, adding salt to taste.

Assemble the pie

Spread the filling in a baking dish. Top generously with the mashed potatoes, smoothing the surface.

Bake

Preheat the oven to 400°F (200°C) and bake for 25 minutes until the top is golden brown.

Let the pie cool slightly before serving for the best texture!

Pro Tips

For added flavor, try adding a splash of white wine to the filling as it cooks. Leftovers can be stored in the fridge for up to 3 days and can be reheated easily in the oven.

Make-Ahead and Storage

This Mushroom and Spinach Shepherd's Pie can be assembled ahead of time, making it an excellent choice for meal prep. Once fully assembled, cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked pies for up to three months. Be sure to wrap it well to prevent freezer burn. When ready to bake from frozen, it’s best to thaw it overnight in the refrigerator and then bake it according to the recipe’s instructions.

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Simply reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F (175°C) oven until heated through, around 20–25 minutes. Adding a splash of cream or broth to the filling before reheating can help restore moisture.

Variations and Dietary Swaps

For a twist on this shepherd's pie, consider adding other vegetables, such as carrots and peas, which can enhance both the flavor and nutrition. A sprinkle of cheese on top before baking can create a golden, crispy crust. You might also experiment with adding lentils for added protein, making this dish even heartier and more filling without compromising flavor.

If you’re looking for a vegan or dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative. Instead of cream cheese, use a nut-based cream or silken tofu blended until smooth. Use olive oil instead of butter for a sauté base, and replace the mashed potatoes with Cauliflower Mash for a lower-carb option without sacrificing creaminess.

Questions About Recipes

→ Can I use other vegetables in this recipe?

Absolutely! Carrots and peas are great additions that complement the flavors perfectly.

→ Is there a vegan option for this recipe?

Yes! Use plant-based butter and cream cheese, and substitute the broth with vegetable stock.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

→ Can I make this recipe ahead of time?

Yes! You can prepare the filling and potatoes a day in advance. Assemble and bake when ready to serve.