Gluten Free
White Bean Shepherd’s Pie
Prep
40 minutes
Cook
25 minutes
Yield
6 -8
🥧 Cozy comfort food gets a healthy makeover! This white bean shepherd's pie layers protein-packed beans with savory mushrooms, topped with fluffy mashed potatoes. Vegetarian, make-ahead friendly, and so satisfying – perfect for cold winter nights!
There is nothing more comforting on a cold, blustery winter night than a shepherd’s pie. This white bean shepherd’s pie takes a classic dish with a protein-packed spin with the addition of the white beans. It’s healthy, it’s hearty, and it’s the perfect winter dish to warm you up.
❤️ Why You’ll Love White Bean Shepherd’s Pie
- Creamy: The rich, velvety mashed potato topping and tender bean filling create the ultimate comfort food texture.
- Easy: Simple ingredients and straightforward techniques make this accessible for cooks of all skill levels.
- Filling: Protein-packed white beans ensure this dish is satisfying enough to be a complete meal.
🍲 Ingredients
White Beans – I use white kidney beans in this recipe to pump up the protein in this vegan/vegetarian recipe. White beans are a nutritional powerhouse and are packed with fiber and protein. They are also full of micronutrients like magnesium and vitamin B6. This recipe is a great recipe to hide some “healthy” things under your picky eater’s nose 😉. Their mild flavor and creamy texture make them the perfect meat substitute even carnivores will appreciate.
Potatoes – I used russet potatoes for the mashed potato on top of this white bean shepherd’s pie. Feel free to use whatever you like best for mashed potatoes. To add extra flavor to this topping, brown the butter prior. Russet potatoes create the fluffiest, most pipeable mashed potatoes, but Yukon Gold works beautifully too for a creamier texture.
👩🍳 How to Make White Bean Shepherd’s Pie
- Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender. Drain, mash, and add to a large bowl. Set aside.
- Heat a large pot over medium-high heat, add the olive oil and butter, allow to bubble.
- Slice the mushrooms and dice the yellow onions.
- Add to the pot, stirring frequently, and allow the water from the mushrooms to cook-off. Cook for about 5-10 minutes, until golden.
- Finely chop or mince the fresh garlic and add it to the pot along with the salt, pepper, minced onion, sage, and chili flakes.
- Cook for another 5 – 10 minutes until the mixture is golden and very fragrant.
- Drain and rinse the white kidney beans and add to the pot. Cook for another 5 – 10 minutes to cook + allow the flavor to intensify.
- Transfer to the 12-inch round casserole dish and spread evenly. Set aside and allow to cool.
- Preheat the oven to 400F.
- In the meantime, prepare the mashed potato topping.
- Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
- Drain, mash, and add to a large bowl. Set aside.
- Add the butter, milk, and salt to the potatoes.
- Using a hand mixer, whisk until smooth.
- Prepare a 16in a piping bag with the largest round tip you can find.
- Add the mashed potatoes to fill the bag just over halfway.
- Hover the tip about 1-2cm over the pot pie filling, on the inside edge of the casserole dish.
- Squeeze the piping bag firmly, pressing slightly onto the pot pie filling- creating a 3/4 – 1-inch sized (in diameter) teardrop.
- Bake for 25 – 30 minutes, until the potatoes are slightly golden.
- Serve immediately with Vegan Mushroom Gravy.
🪄 Tips and Tricks
- Potatoes: To avoid a gluey texture, use a potato ricer or food mill instead of a masher for the fluffiest mashed potatoes.
- Mushrooms: Don’t rush cooking the mushrooms – let them release their moisture and develop deep, golden color for maximum flavor.
- Piping Alternative: No piping bag? Use a spoon to dollop mashed potatoes on top and create texture with a fork for a rustic look.
- Golden Top: For extra browning, turn on the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning.
🗒 Variations
- Vegan: You can make this recipe completely vegan just swap out the milk and butter for your favorite vegan substitutes.
- Herbs: Swap or add any of your favorite herbs and spices! Thyme, rosemary, or oregano would all be delicious additions.
- Vegetables: Add diced carrots, peas, or corn to the filling for extra nutrition and color.
- Beans: Cannellini beans or navy beans are great substitutes for white kidney beans.
🗒 Best served with
- Make-Ahead Stovetop Gravy Recipe
- Roasted Brussels Sprouts with Garlic
- Roasted Beet Salad and Feta with Pistachios
- 4-Ingredient No-Knead Bread Recipe
👝 How to Store Leftovers
Store in the fridge in an airtight container for 5 – 7 days. Reheat to serve.
🤔 Common Questions
You can prepare this in advance and store them in the fridge for up to 24 hours prior to baking. Bake for 30 – 40 minutes since it will be starting from cold.
This is a complete meal on its own, but pairs beautifully with a simple green salad, steamed vegetables, or crusty bread. The suggested vegan mushroom gravy adds extra richness and flavor.
Yes! Assemble the dish completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add an extra 10-15 minutes to the baking time.
The top should be golden brown and the filling should be bubbling around the edges. If you insert a knife into the center, it should come out hot to the touch.
Simply spread the mashed potatoes evenly over the filling with a spoon or spatula, then use a fork to create decorative ridges. The rustic look is just as appealing!
Yes! This recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease.
White Bean Shepherd’s Pie
Ingredients
- 2 tbsp olive oil
- 2 heaping tbsp butter or vegan butter
- 1 ½ lbs cremini mushrooms
- 3 medium yellow onion diced
- 4 garlic cloves
- 1 tbsp umami spice
- 1 tsp salt
- 1 tsp minced onion
- ½ tsp sage powder
- ½ tsp chili flakes
- ½ tsp black pepper
- 1- 540 ml can white kidney beans
- 6 large russet potatoes
- ½ cup butter or vegan butter
- 2 ½ tbsp milk or plant-based milk
- 1 tsp salt
Instructions
- Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender. Drain, mash, and add to a large bowl. Set aside.
- Heat a large pot over medium-high heat, add the olive oil and butter, allow to bubble.
- Slice the mushrooms and dice the yellow onions.
- Add to the pot, stirring frequently, and allow the water from the mushrooms to cook off. Cook for about 5-10 minutes, until golden.
- Finely chop or mince the fresh garlic and add it to the pot along with the salt, pepper, minced onion, sage, and chili flakes.
- Cook for another 5 – 10 minutes until the mixture is golden and very fragrant.
- Drain and rinse the white kidney beans and add to the pot. Cook for another 5 – 10 minutes to cook + allow the flavor to intensify.
- Transfer to the 12-inch round casserole dish and spread evenly. Set aside and allow to cool.
Preheat the oven to 400F.
- In the meantime, prepare the mashed potato topping.
- Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
- Drain, mash, and add to a large bowl. Set aside.
- Add the butter, milk, and salt to the potatoes.
- Using a hand mixer, whisk until smooth.
- Prepare a 16in a piping bag with the largest round tip you can find.
- Add the mashed potatoes to fill the bag just over halfway.
- Hover the tip about 1-2cm over the pot pie filling, on the inside edge of the casserole dish.
- Squeeze the piping bag firmly, pressing slightly onto the pot pie filling- creating a 3/4 – 1-inch sized (in diameter) teardrop.
- Bake for 25 – 30 minutes, until the potatoes are slightly golden.
- Serve immediately with Vegan Mushroom Gravy.
Sounds delicious, but this is maybe a cottage pie….
I am going to have to have a conversation with my english fiance… he told me they are essentially the same thing! Let me know if you try it!