Portobello Shepherd’s Pies

Portobello Shepherd's Pies

Portobello Shepherd’s Pies take one of my all time favorite comfort meals and lightens it up in a fun and creative way ~ and who doesn’t love a big juicy portobello mushroom?

Individual shepherd's pies baked in portobello mushroom caps!

Shepherd’s Pie is right up there with macaroni and cheese and meatloaf on my personal comfort food scale, and it’s in the regular dinner rotation at our house from about now through the end of winter, so this little variation helps keep it fresh and new. 

If you’re not familiar with Shepherd’s Pie, it’s a rustic British dish made with a gravy and ground meat base, topped with mashed potatoes. It’s a humble, everyday meal meant to use up leftovers. In this case, the lamb or beef mixture is spooned right into some big upturned portobello caps, and then piled high with the creamy mashed potato. I infused the whole thing with lots of piney rosemary for a little something different. They turned out great, I hope you try them.

Portobello Shepherd's Pies

You’ll need to look for the biggest portobello mushrooms you can find for this dish, one per serving. Look for mushrooms with a bowl type shape rather than the flat ones. I removed the stems and lightly scooped out the fins…scales?…gills, that’s it,  to make room for the meat mixture. If the mushrooms are huge I’d say pre-bake them for a short time to soften them since the baking time for these little shepherd’s pies isn’t very long.

Portobello Shepherd's Pies

I love the earthy flavor of mushrooms, they add so much to a dish. If you’re a mushroom-lover like me, definitely check out my MUSHROOM AND BRIE SOUP–it’s pure mushroomy decadence. My WHITE MUSHROOM LASAGNA is another delicious recipe with the spotlight on mushrooms.

Portobello Shepherd's Pies

These portobello shepherd’s pies turned out really well, and there was nothing tricky about putting them together. They also reheated well for leftovers. The fresh rosemary was a wonderful touch, but you can use thyme, sage, or even just parsley if you want to. Don’t use dried herbs.

Portobello Shepherd's Pies

Portobello Shepherd's Pies

Portobello Shepherd's Pies

Sorry for the photo blitz, these were just so darned cute! And by the way you could do this same thing as little appetizer sized portions, just use medium sized cremini mushrooms with rounded caps. Creminis are just young portobellos, so the flavor will be the same.

Portobello Shepherd's Pies


  • Use fresh rosemary, not dried, and finely mince it, because the whole ‘needles’ can be tough.
  • Remember to taste the meat mixture and the potatoes to make sure you have seasoned them well before assembling the pies.
3.64 from 11 votes

Portobello Shepherd’s Pies

Author Sue Moran


  • 1 lb ground beef you can also use lean ground lamb
  • 6 Tbsp finely minced fresh rosemary divided
  • 1 Tbsp olive oil
  • 1/2 yellow onion minced
  • 2 Tbsp butter
  • 1 heaping Tbsp flour
  • 8 oz beef broth
  • salt and fresh ground black pepper
  • 5 or 6 large portobello mushroom caps find rounded bowl shaped ones, not flat


  • 2 large russet baking potatoes, peeled and cut in large chunks
  • 2 Tbsp butter
  • 1/2 cup whole milk
  • salt and pepper to taste


  • Set oven to 375F
  • Put the potatoes in a pot of water and bring to a boil. Cook until the potatoes are soft.
  • Drain the potatoes and mash with the butter and milk until smooth and creamy. Add more milk if necessary, and add salt and pepper to taste. I use my hand held electric beaters for this. Cover and set aside.
  • Brown the ground beef and 2 tablespoons of the rosemary in a skillet, taking care to break up the meat into a fine crumble as it cooks. Remove to a plate.
  • Add the onions to the pan and cook over medium heat until starting to brown. Add a touch of olive oil if the pan is too dry. Remove the onions to the plate with the meat.
  • Add 2 Tbsp butter to the pan and let it melt. Stir in the flour and stir for a couple of minutes until it turns a nice brown. Scrape up all the bits from the bottom of the skillet as you stir.
  • Add the beef stock to the pan, whisking briskly to combine everything, and cook until it thickens.
  • Add the beef and onions back into the pan, draining off any excess fat before you add it, and taste to adjust your seasoning.
  • Meanwhile dust off the mushrooms and remove the stems. Carefully scrape out the gills with a spoon so that you have a nice space to put the meat.
  • If the mushrooms are very large, put them on a dry baking tray and cook in the oven for about 10 minutes. Then fill each mushroom with the meat mixture.
  • Top each mushroom with a generous amount of mashed potato and bake for about 15 - 20 minutes until everything is hot and bubbly.
  • Serve immediately with a generous sprinkling of fresh rosemary and a side of boiled peas!
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

More portobello goodness:


Don’t forget to pin these Portobello Shepherd’s Pies!

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    Please rate this recipe!

  • Reply
    July 6, 2020 at 1:46 pm

    5 stars
    My partner and I made this over the weekend. Wow ..!! The rosemary with the lamb is just amazing. I loved how everything tasted with the portobello mushroom. We had 2 left over and reheated them in the oven the next day, still tasted great. I look forward to trying more of your recipes!

    • Reply
      July 6, 2020 at 2:11 pm

      Welcome in Richelle ~ you’ve made me want to revisit this recipe!

  • Reply
    May 31, 2020 at 9:22 am

    Are these freezable? Would that be before or after the baking? And if they are what would be the defrost/cook procedure?

    • Reply
      May 31, 2020 at 9:31 am

      I haven’t tried freezing these, sorry. My instinct would be to freeze them after baking, and then gently reheat, from frozen, in a 350F oven.

  • Reply
    March 29, 2019 at 11:43 am

    Recipe sounds delicious but felt I had to point out that Shepherds Pie is only made with lamb. Shepherds tend their sheep, hence lamb. What you have made is Cottage pie – same as Shepherds pie but made with beef. Unfortunately, the beef version seems to be universally known in the US as Shepherds pie. I look forward to making your Portobello “Cottage Pie” soon.

  • Reply
    July 31, 2016 at 4:10 am

    5 stars
    I made these for dinner with a slight change. I used a variation of the meat mixture as we like peas and carrots in the pie but followed the recipe with the portobelloes. It was delicious and what a clever way to use the large mushrooms. Thanks for the idea

    • Reply
      July 31, 2016 at 4:57 pm

      Thanks for coming back to let us know Ailsa. I like the idea of more veggies in the mix.

  • Reply
    November 18, 2014 at 11:03 am

    What a great idea – you’ve turned a simple dish into something that looks as lovely as it tastes.

    • Reply
      November 18, 2014 at 11:28 am

      Thanks Butternut!

  • Reply
    The Blonde Chef
    November 6, 2014 at 6:44 am

    Growing up, Shepherd’s pie was always a family favorite! Love this fun new “healthy” twist on the original! Also, I totally don’t blame you for including more photos…they’re gorgeous!

  • Reply
    November 5, 2014 at 9:08 am

    I love stuffed portobellos! These individual servings are just perfect!

  • Reply
    November 4, 2014 at 8:10 pm

    This is fantastic! What a great idea to use portobellos!

  • Reply
    Maureen | Orgasmic Chef
    November 4, 2014 at 2:17 pm

    When I moved to Australia and mentioned I was making shepherd’s pie with beef I was laughed at. “What shepherd herds cows, Maureen? Shepherd’s pie is made from lamb. You’re making cottage pie, that’s beef.”

    I don’t care what it’s called, these are so cute I must have them really soon. Like tonight. I even have some leftover roast lamb. 🙂

  • Reply
    November 4, 2014 at 9:46 am

    gosh I love your cooking and recipes. they are so creative as is this one and I love portobella mushrooms. I just love them. its perfect

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