This is not the type of meal I typically eat but was craving something savory with that old home style feel. When I came across this recipe for a vegan version of Shepard's Pie using kidney beans as the main protein, I was off to pick up the few ingredients I needed. I love potatoes in all forms, they go so well with all vegetables. 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 flavor and light color, it's a nice compliment. This dish hit the spot. Looking forward to the left overs, I imagine they will be even better.
Skillet Shepard's Pie
- Ingredients
- For the mashed potatoes -
- 2 pounds Yukon gold or red potatoes (I used gold)
- 1/2 cup almond or soy milk
- 2 tablespoons extra virgin olive oil
- mineral salt and pepper to taste
- 'Pie' filling -
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 2 ribs celery, sliced
- 8 ounces mushrooms, sliced
- 1 cup asparagus, sliced in 1" pieces
- 1/2 cup green beans, cut in 1″ pieces
- 1 corn off the cob
- 2 cups baby spinach leaves, packed
- 16 ounces kidney beans, cooked (I used a canned)
- 1 1/2 cups fat-free vegetable broth
- 1 tbsp Bragg's Liquid 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
- 2 tablespoons water (or veg. broth)
- extra rosemary or thyme for garnish
- mineral salt & pepper to taste
- Directions
Scrub potatoes and cut them into cubes. (I leave mine unpeeled, I like the texture and the fact that the skin is very nutritious. You can peel them if you like. Place potatoes in 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. When ready, drain potatoes add milk and mash until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.
While the potatoes are cooking, make the “pie” filling. This recipe calls for cooking spray but I don't use that in my kitchen so I used a small amount of sesame seed oil instead, use either. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
Add the vegetable broth, liquid aminos, kidney beans, green beans, corn, asparagus and herbs. Simmer on medium heat for 10 minutes (recipe calls for 20 but I like my veggies a little crisp) until all vegetables are tender. Add salt and pepper to taste. There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it’s wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot. (I just filled my bowl with the veggies and topped with the potatoes and rosemary, salt & pepper. Seemed simpler to me for this party of one.)
Enjoy !
P.S., This would serve six as the original recipe says, I had tons of left overs even though I ate alot. At least I'm set for a few meals. :)
Source: Fat Free Vegan Kitchen 'Skillet Gardener's Pie'
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