This Spanish-inspired shepherd’s pie layers silky brown butter mashed potatoes over a rich, mushroom-heavy filling perfumed with smoked paprika, cumin, garlic, and sweet vegetables. It has all the soul of classic shepherd’s pie, but the flavor profile leans toward the Mediterranean, thanks to olive oil, thyme, and warm spices. Each spoonful brings together creamy potatoes on top and a hearty, glossy mushroom-and-meat base underneath, making it ideal for a comforting family dinner, casual entertaining, or meal prep.
The recipe is built in two main parts: the brown butter potatoes and the Spanish mushroom filling. Taking the time to brown the butter and deeply sauté the vegetables is what gives this dish its depth. The potatoes become nutty and aromatic, while the filling develops layers of flavor as the mushrooms caramelize and the tomato paste toasts gently with the spices. Once assembled and baked, the top turns lightly golden, the filling bubbles at the edges, and the whole dish becomes a complete, satisfying meal in one pan.
Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Brown Butter Potatoes
- 2 pounds potatoes, peeled and cut into large cubes
- ⅓ cup unsalted butter
- 1 teaspoon fresh thyme leaves
- 1 garlic clove, finely minced
- Salt, to taste
For the Spanish Mushroom Filling
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 1½ pounds mushrooms (cremini, button, or shiitake), halved or quartered
- 1½ pounds ground beef, turkey, or chicken
- 2 large carrots, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- ¼ cup tomato paste
- 2 tablespoons Worcestershire sauce (or coconut aminos for a vegetarian option)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Optional Garnish
- Fresh parsley or thyme leaves
- Drizzle of olive oil
Instructions
1. Cook and Mash the Potatoes
- Place the peeled, cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt so the potatoes absorb seasoning as they cook.
- Set the pot over high heat and bring the water up to a rolling boil. Once boiling, reduce the heat slightly to maintain a steady simmer.
- Cook the potatoes for about 15 minutes, or until they are very tender when pierced with the tip of a knife or a fork. You should feel almost no resistance.
- Drain the potatoes thoroughly in a colander, then return them to the still-warm pot. The residual heat helps evaporate excess moisture, giving you fluffier mashed potatoes.
- Mash the potatoes until smooth using a potato masher or ricer. Avoid over-working them with a mixer, as that can make them gluey rather than light and creamy.
2. Make the Brown Butter
- While the potatoes are cooking or resting, place the unsalted butter in a small saucepan over medium heat.
- Allow the butter to melt completely, then continue cooking, swirling the pan occasionally. The butter will foam, then the milk solids will gradually turn from pale to light golden.
- Watch closely as the color deepens to a warm golden brown and a nutty aroma develops; this usually takes about 3–4 minutes once fully melted.
- As soon as the butter is browned, remove the pan from the heat to prevent burning. Stir in the fresh thyme leaves and the finely minced garlic, letting them infuse briefly in the hot butter.
- Pour this fragrant mixture over the mashed potatoes in the pot. Fold gently with a spatula or spoon until the brown butter is evenly incorporated. Season with salt to taste, adjusting until the potatoes are well seasoned but not overly salty.
- Set the brown butter mashed potatoes aside; they will form the topping once the filling is ready.
3. Prepare the Spanish Mushroom Filling
- Preheat your oven to 350°F (175°C).
- In a large, wide skillet, heat the olive oil over medium-high heat.
- Add the finely diced onion, diced red bell pepper, and diced carrots to the skillet. Cook, stirring occasionally, for 5–6 minutes, until the vegetables start to soften and the onion becomes translucent.
- Add the halved or quartered mushrooms to the pan. Spread them out so they have good contact with the heat. Cook for another 8–10 minutes, stirring periodically. The mushrooms will first release their moisture, then that liquid will evaporate. Continue cooking until the mushrooms start to brown slightly and develop a deeper flavor.
- Add your choice of ground beef, turkey, or chicken to the skillet. Break the meat up with a spatula or wooden spoon, stirring it into the vegetables. Cook for about 5 minutes, or until the meat is fully browned and no longer pink.
- Stir in the minced garlic, tomato paste, Worcestershire sauce (or coconut aminos), smoked paprika, ground cumin, and dried oregano.
- Cook this mixture for 2–3 minutes, stirring often. This step allows the tomato paste to toast slightly and the spices to bloom in the hot fat, creating a more complex, robust flavor.
- Taste the filling and season with salt and freshly ground black pepper as needed. The mixture should be savory, aromatic, and well seasoned at this point.
4. Assemble the Shepherd’s Pie
- Transfer the Spanish mushroom and meat mixture into a 9×13-inch ovenproof baking dish, spreading it out into an even layer that covers the bottom of the dish.
- Spoon the brown butter mashed potatoes over the filling in generous dollops.
- Using a spatula or the back of a spoon, gently spread the potatoes over the surface until the filling is completely covered. You can smooth the top or create ridges and swirls, which will brown attractively in the oven.
5. Bake and Finish
- Place the baking dish on the center rack of the preheated oven.
- Bake for about 30 minutes, or until the filling is bubbling up gently around the edges and the potato topping is lightly golden.
- If you would like a slightly crisper, deeper golden crust, switch the oven to broil and cook for an additional 2–3 minutes. Watch carefully during this time to prevent the top from burning.
6. Rest and Serve
- Remove the dish from the oven and let the shepherd’s pie rest for about 5 minutes. This brief resting time allows the layers to settle, making it easier to scoop neat portions.
- Just before serving, garnish the top with a sprinkle of fresh parsley or thyme leaves and a light drizzle of olive oil, if desired.
- Serve warm, making sure each portion includes a generous layer of both the creamy brown butter potatoes and the savory Spanish-style mushroom filling.
This dish is satisfying on its own, but it pairs beautifully with a simple green salad or roasted vegetables, and a glass of sparkling water with lemon to keep the flavors bright and balanced.