Portobello Shepherd’s Pie

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This fast and fresh vegetarian Shepherd’s Pie made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover Skinny Garlic Mashed Potatoes, is the perfect after-Holiday fix.

I’m excited to share this guest post from my friend Heather K. Jones. She’s a dietitian and the nutrition expert for The Skinnytaste Cookbook and Skinnytaste Fast and Slow , please welcome her…

Hi Everyone, I’m Heather K. Jones. I’m a registered dietitian, a wellness coach, and the founder of Feel Better Eat Better , an online weight loss program for women who struggle with emotional eating, binge eating, overeating or body image issues—click HERE to sign up for my free weight loss workshop coming soon!

I’m excited to guest post on Skinnytaste again (thank you, Gina!), and I’m so honored to be working with Gina on the upcoming third Skinnytaste cookbook, you’re going to loooooove it!

I don’t know about you, but right after Thanksgiving I’m always ready to load up on vegetables and salads. This fast and fresh vegetarian dish made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover Skinny Garlic Mashed Potatoes, is the perfect after-Holiday fix. Trust me, it’s so tasty and hearty you won’t even miss the meat.

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