Recipes and Cooking Pork, Portobello, and Mashed Roots Shepherd's Pie 3.9 (7) 1 Review Classic Shepherd's Pie is topped with mashed potatoes, but our modern version mixes in rutabaga, parsnips and carrots, too. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on March 5, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 35 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound lean ground pork 6 cup stemmed and chopped fresh portobello mushrooms (16 ounces) 1 cup chopped onion (1 large) 6 cloves garlic, minced 1 ¼ cup reduced-sodium chicken broth 1 cup sliced celery (2 stalks) 1 cup chopped carrots (2 medium) 3 tablespoon quick-cooking tapioca 2 tablespoon Worcestershire sauce 1 teaspoon dried thyme, crushed ½ teaspoon salt ¼ teaspoon ground black pepper 2 cup peeled and chopped rutabaga 1 cup peeled and chopped potato (1 medium) 1 cup peeled and chopped parsnips (2 medium) 1 cup chopped carrots (2 medium) ¼ cup low-fat milk or unsweetened nondairy milk ½ teaspoon salt 1 cup frozen peas Snipped fresh chives Directions In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and 1/2 teaspoon salt. If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives. Rate it Print Nutrition Facts (per serving) 405 Calories 19g Fat 34g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 405 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 78mg 26% Sodium 713mg 31% Total Carbohydrate 34g 12% Total Sugars 12g Protein 27g Vitamin C 30.7mg 154% Calcium 108mg 8% Iron 2.9mg 16% Potassium 1259mg 27% Folate, total 87.8mcg Vitamin B-12 0.9mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.