Creamy Mushroom Leek Pie

The first time I made this vegetarian shepherds pie, my meat-loving brother actually went back for seconds without even realizing there wasnt any lamb in it. That's when I knew mushrooms and leeks could create something just as satisfying and rich as the traditional version. Now it's become my go-to for cold winter nights when I need something that feels like a warm hug.

I brought this to a friend's dinner party last fall, and the kitchen filled with such incredible aromas that everyone kept wandering in to ask what was cooking. There's something about thyme and rosemary hitting hot butter that makes a house feel instantly more welcoming. The best part was watching people's faces when they took that first bite of crispy potato meets creamy filling.

Ingredients

• Yukon Gold potatoes: These are my absolute favorite for mashed toppings because they naturally have a buttery flavor and creamy texture that doesnt require as much added fat
• Mixed mushrooms: Using cremini, button, and shiitake together creates layers of earthy flavor and varied textures that make the filling feel substantial
• Leeks: Their mild sweetness is essential here, so take time to clean them properly and use only the white and light green parts
• Fresh thyme and rosemary: These herbs are the backbone of the filling, bringing that classic comfort food aroma that makes everyone instantly hungry
• Heavy cream: This is what transforms the vegetable mixture into a luscious, velvety sauce that holds everything together beautifully
• Dijon mustard: Just a teaspoon adds a subtle sharpness that cuts through the richness and makes all the flavors pop

Instructions

Prep your oven and potatoes:

Get your oven heating to 200°C while you peel and cube those Yukon Gold potatoes into even chunks so they cook uniformly

Cook the potatoes until tender:

Drop them in cold salted water and let them boil until they surrender easily to a fork, about 15 to 20 minutes

Make the creamiest mash:

Drain well then mash with milk, butter, and Parmesan until smooth and fluffy, seasoning generously before setting aside

Start the filling with aromatics:

Heat olive oil and butter in a large skillet, then sauté sliced leeks for about 5 minutes until they're soft and fragrant

Add garlic and vegetables:

Stir in minced garlic for a minute, then add mushrooms, carrots, and celery, cooking until vegetables soften and mushrooms release all their liquid

Bloom the herbs and flour:

Sprinkle in thyme and rosemary, then scatter flour over everything and stir for 2 minutes to cook out any raw taste

Create the sauce:

Gradually pour in vegetable broth while stirring to incorporate any browned bits from the pan bottom, then add cream and Dijon mustard

Finish the filling:

Let everything simmer for 5 minutes until thickened, stir in frozen peas, and season well with salt and plenty of black pepper

Assemble and bake:

Spread the filling in your baking dish, cover evenly with mashed potatoes, use a fork to create ridges, and bake for 25 minutes until gloriously golden

Optional crispy finish:

If you want extra crunch, broil for just 2 to 3 minutes at the end but keep a close watch so it doesnt burn

Let it rest before serving:

Give the pie 10 minutes to settle so portions hold their shape when you scoop them out

Save

This recipe saved me during a particularly brutal winter when I was living in a drafty apartment. There was something about pulling that bubbling dish out of the oven, steam rising off the golden potato peaks, that made everything feel right with the world again. Now every time I make it, I'm transported back to that tiny kitchen where good food was my only defense against the cold.

Make Ahead Magic

You can assemble the entire shepherds pie up to a day before baking, which actually lets the flavors meld together beautifully. Just keep it refrigerated and add about 10 extra minutes to the baking time since it will be cold going into the oven. This makes it perfect for dinner parties or when you want to get most of the work done well before mealtime.

Vegetable Swaps

While the mushroom and leek combination is classic, don't be afraid to shake things up based on what you have or what's in season. I've added spinach to the filling for extra nutrients and color, swapped in parsnips for some of the carrots, and even used corn during summer months for sweetness. Just keep the total vegetable quantity roughly the same so the filling remains substantial.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness beautifully, while steamed green beans add freshness and color to the plate. For a complete comfort meal, serve with warm crusty bread to soak up any extra sauce. A light red wine like Pinot Noir complements the earthy mushrooms without overpowering the dish.

• Let leftovers cool completely before refrigerating, and they'll keep beautifully for up to 3 days
• The pie actually freezes well for up to a month if wrapped tightly before baking
• Reheat individual portions in the microwave or the whole dish in a 350°F oven until hot throughout

Save

Hope this brings as much comfort to your table as it has to mine over the years. There's something uniquely satisfying about a dish that feeds both body and soul.

Common Questions

→ What mushrooms work best for this dish?

A blend of cremini, button, and shiitake mushrooms provides depth and earthiness to the filling.

→ Can I prepare the potato topping ahead of time?

Yes, mash the potatoes and keep them warm; spread over the filling just before baking for freshness.

→ How do thyme and rosemary enhance the flavors?

These herbs add fragrant, savory notes that complement the mushrooms and leeks beautifully.

→ Is it possible to make this pie vegan?

Use plant-based milk and butter, and substitute Parmesan with a vegan cheese alternative or omit it completely.

→ What sides pair well with this dish?

A crisp green salad or steamed green beans balance the richness and add a fresh contrast.

→ How to achieve a crispy mashed potato topping?

Use a fork to create ridges on the mashed potatoes and broil for 2–3 minutes at the end of baking.