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Easy Spanish Mushroom Shepherd’s Pie with Brown Butter Flavor

A flavorful vegetarian shepherd’s pie inspired by Spanish flavors, featuring a rich mushroom filling and creamy brown butter mashed potatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Spanish
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables and Aromatics

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 16 oz mushrooms, finely chopped
  • 1 red bell pepper diced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 cup vegetable broth

Potato Mash

  • 2 lbs potatoes, peeled and cubed
  • 4 tbsp butter
  • 0.5 cup milk or cream

Seasonings

  • to taste Salt and black pepper
  • optional Fresh parsley, chopped
  • optional Smoked paprika
  • optional Grated Manchego cheese
  • optional Cracked black pepper

Instructions
 

  • Preheat oven to 400°F (200°C). Boil potatoes until tender, then drain.
  • Melt butter in a saucepan until golden brown. Mash potatoes with brown butter, milk, salt, and pepper.
  • Heat olive oil, sauté onion, add garlic, then mushrooms and bell pepper. Cook until moisture evaporates.
  • Add tomato paste, smoked paprika, cumin, salt, and pepper. Pour in vegetable broth and simmer until thickened.
  • Spread mushroom filling in a baking dish, top with mashed potatoes, create texture with a fork, then bake for 20–25 minutes. Garnish with parsley and smoked paprika before serving.

Notes

For extra flavor, sprinkle Manchego cheese on top before baking.
Keyword mushrooms