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Mini Mushroom Shepherd’s Pies



  • 3 lbs potatoes peeled and quartered
  • ¼ cup  non-dairy milk
  • 4 Tbsp margarine
  • 2 Tbsp chopped chives


  • 1/4 cup  olive oil
  • medium yellow onions halved and sliced
  • 3 medium portobello mushroom caps
  • 1 1/2 lbs assorted wild mushrooms chopped
  • 2 cloves garlic minced
  • 2 Tbsp flat leaf parsley thyme, oregano, and/or sage
  • 1/4 cup margarine


  • 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. Mash with non-dairy milk and margarine until smooth. Add chives, and season with salt and pepper, if desired. Cool.
  • Heat 1 tablespoon of oil in skillet over medium heat. Add onions, and cook 20 minutes, or until golden.
  • Preheat oven to 375°F. Coat baking sheet with cooking spray. Chop portobellos, wild mushrooms and toss with olive oil and garlic. Roast 25 minutes, or until tender. Toss with herbs, and onions.
  • Coat baking sheet and inside of 8 ramekins or 9-inch pie dish with cooking spray. Distribute the mushroom mixture to create a layer and dot with 2 tablespoons of margarine (divided). Top with potatoes, shaping each into dome. Bake 40 minutes, or until golden.