Shepherd's pie
Enjoy a hearty and wholesome Shepherd's Pie, packed with nutritious vegetables and plant-based goodness. Featuring creamy mashed potatoes blended with almond milk, and a savory filling of onions, garlic, carrots, celery, mushrooms, and kidney beans simmered in vegetable broth with a touch of soy sauce. Enhanced with the fresh flavors of sweet corn, green beans, asparagus, and spinach, and perfectly seasoned with thyme, rosemary, and sage. This vegan take on a classic comfort dish is ideal for a healthy family dinner that's bursting with garden-fresh flavors!
Cook time 35 min
Prep time 15 min
Ingredients:
3 potatoes1/4 cup almond milk
2 tbsp olive oil
1 tsp sea salt
1 dash black pepper
1 tbsp olive oil
1 onion
2 garlic cloves
2 carrots
2 stalks celery
1 cup mushrooms
1.50 cups vegetable broth
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp water
2 cups kidney beans
1/2 cup green beans
1 cob sweet corn
6 spears asparagus
1.50 tsp dried thyme
2 tsp rosemary
1/4 tsp sage
3 tsp salt
2 tsp black pepper
2 cups spinach
Shepherd's Pie is a delightful, hearty dish that takes advantage of fresh vegetables and wholesome ingredients. Perfect for a comforting meal, this recipe combines creamy mashed potatoes with a rich, veggie-filled filling that will satisfy both vegetarians and meat-lovers alike.
Instructions:
- Place the diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat.
- Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the almond milk, 2 tbsp olive oil, 1 tsp sea salt, and a dash of black pepper. Mash until smooth and set aside.
- Preheat the oven to 400°F (200°C).
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Stir in the diced carrots, celery, and sliced mushrooms. Cook until the vegetables are tender, about 7-10 minutes.
- Pour in the vegetable broth and soy sauce. Bring the mixture to a simmer.
- In a small bowl, mix the cornstarch with 2 tbsp water to form a slurry. Stir this into the vegetable mixture to thicken the sauce.
- Add the kidney beans, green beans, corn kernels, and asparagus. Stir to combine.
- Mix in the dried thyme, rosemary, sage, 2 tsp salt, and 1 tsp black pepper. Cook for another 5 minutes.
- Fold in the fresh spinach and cook until just wilted, about 2 minutes.
- Transfer the vegetable mixture to a 9x13-inch baking dish, spreading it out evenly.
- Spoon the mashed potatoes over the top of the vegetable mixture, spreading them out evenly with a spatula.
- Season the top with the remaining salt and black pepper.
- Place the assembled shepherd’s pie in the preheated oven.
- Bake for 25-30 minutes, or until the top is golden and the filling is bubbly.
- Let the shepherd's pie cool for a few minutes before serving.
- Enjoy your hearty and healthy Shepherd’s Pie!
Tips:
- Make sure to chop all vegetables uniformly for even cooking.
- For smoother mashed potatoes, ensure they are cooked thoroughly before mashing.
- Feel free to swap out or add any veggies based on what's available seasonally.
- If you prefer a creamier filling, you can use a plant-based cream instead of vegetable broth.
- Lightly sauté the greens before adding them to the filling to maintain their vibrant color and texture.
Shepherd's Pie is a versatile and nutritious recipe that's perfect for a family dinner or meal prep. The mix of fresh vegetables and savory seasonings make it a delicious way to enjoy the flavors of the season. Pair it with a simple green salad or steamed veggies for a complete meal.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 22g
Carbohydrates 100g
Fiber 18g
Sugar 10g
Fat 12g
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