A wonderful plant-based version of shepherd’s pie. It’s a hearty and comforting meal that always hits the spot.
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.