This is not the type of meal I typically eat but was craving something savory with that old homestyle feel. When I came across this recipe from Fat Free Vegan Kitchen, for a vegan version of Shepherd’s Pie using kidney beans as the main protein, I was off to pick up the few ingredients I needed.
This is comfort food that I can really get into. I love potatoes in all forms and they go so well with all vegetables here. In this dish, I added a few extra veggies then the recipe called for. For one, I had some asparagus that I needed to use up. And the other was corn, since it’s in season and full of wonderful sweet flavor and light color. Both complimented the dish well. Feel free to change up the vegetables to suit your taste, adding or subtracting as you like. For instance, omit the asparagus and/or green beans and add more mushrooms. You almost can’t go wrong!
This really hit the spot and I’m looking forward to the left overs. I imagine they will be even better!
Gather and prepare your market haul for the filling…
Prepare your mashed potatoes and set a side….
Cook your vegetables and top with potatoes. Either set the skillet under the broiler to brown the potatoes or eat as is (I cheated and ate as is). However you like, serve warm and enjoy this homestyle meal!Print
FARMER’S MARKET SHEPHERD’S PIE
A wonderful plant-based version of shepherd’s pie. It’s a hearty and comforting meal that always hits the spot.
- 2 pounds potatoes ( I used Yukon gold)
- 1/4 – 1/2 cup unsweetened almond milk
- 2 tablespoons olive oil
- mineral salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, quartered and sliced
- 2 stalks celery (some leaves ok too), sliced
- 8 ounces mushrooms, sliced
- 1 cup asparagus, sliced in 1 inch pieces
- 1/2 cup green beans, cut in 1 inch pieces
- 1 fresh corn, cut off the cob
- 2 cups baby spinach leaves, packed
- 1 can (15oz) kidney beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 2 tablespoons tamari, soy sauce or coconut aminos
- 1 1/2 teaspoons thyme
- 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
- 1/4 teaspoon sage
- 1 tablespoon cornstarch…add more as needed to thicken
- 2 tablespoons water (or veg. broth)
- mineral salt & pepper to taste
Potatoes: Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water. (I added a few springs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add milk and oil, mash and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.
Filling: In a cast iron skillet, heat oil over medium-high, add onions and saute for 5 minutes. Add garlic, carrots, celery and mushrooms, sauté for 3 more minutes. Turn heat to medium, add the vegetable broth, tamari, corn starch mixture, kidney beans, green beans, corn, asparagus and herbs, simmer for 10 to 15 minutes, until all vegetables are tender. Season with salt and pepper to taste. Add the spinach and stir until it wilts.
Assemble: Spoon the potatoes evenly over the top of the filling and add a few sprigs of thyme or paprika for color. Place the skillet under the broiler for a minute or two to let the potatoes brown if you like.
Let set a few minutes and serve warm. Sauce will thicken upon standing, if it isn’t thick already.
Serves 4 generously.
Sometimes when I make this, I tend to just fill my bowl with the veggies and top with the potatoes and garnishes. Seems simpler to me for this party of one.