White Bean Shepherd's Pie | FoodByMaria Recipes

Main Dishes

White Bean Shepherd’s Pie

Last Updated:

Prep

40 minutes

Cook

25 minutes

Yield

6 -8

This creamy, easy, and healthy white bean shepherd's pie is the perfect comfort food meal to make this winter.

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.

White Bean Shepherd's Pie in a casserole dish with a spoon

Why you’ll love this white bean shepherd’s pie:

  • Creamy:
  • Easy:
  • Filling:

White Bean Shepherd's Pie in a casserole dish with a spoon

Ingredient Notes:

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 also are 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 😉

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.

White Bean Shepherd's Pie in a casserole dish with a spoon

How to make white bean shepherd’s pie:

  1. 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.
  2. Heat a large pot over medium-high heat, add the olive oil and butter, allow to bubble.
  3. Slice the mushrooms and dice the yellow onions.
  4. Add to the pot, stirring frequently, and allow the water from the mushrooms to cook-off. Cook for about 5-10 minutes, until golden.
  5. Finely chop or mince the fresh garlic and add it to the pot along with the salt, pepper, minced onion, sage, and chili flakes.
  6. Cook for another 5 – 10 minutes until the mixture is golden and very fragrant.
  7. 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.
  8. Transfer to the 12-inch round casserole dish and spread evenly. Set aside and allow to cool. 
  9. Preheat the oven to 400F.
  10. In the meantime, prepare the mashed potato topping.
  11. Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
  12. Drain, mash, and add to a large bowl. Set aside.
  13. Add the butter, milk, and salt to the potatoes.
  14. Using a hand mixer, whisk until smooth.
  15. Prepare a 16in a piping bag with the largest round tip you can find. 
  16. Add the mashed potatoes to fill the bag just over halfway. 
  17. Hover the tip about 1-2cm over the pot pie filling, on the inside edge of the casserole dish. 
  18. Squeeze the piping bag firmly, pressing slightly onto the pot pie filling- creating a 3/4 – 1-inch sized (in diameter) teardrop. 
  19. Bake for 25 – 30 minutes, until the potatoes are slightly golden. 
  20. Serve immediately with Vegan Mushroom Gravy.

White Bean Shepherd's Pie in a casserole dish with a spoon

Expert Tips & FAQ:

Herbs: Swap or add any of your favorite herbs and spices!

Can I make this white bean shepherd’s pie vegan? You can make this recipe completely vegan just swap out the milk and butter for your favorite vegan substitutes.

Can I prep this in advance? 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. 

Storage: Store in the fridge in an airtight container for 5 – 7 days. Reheat to serve.

Other recipes you’ll love:

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.

White Bean Shepherd's Pie

No ratings yet
This creamy, easy, and healthy white bean shepherd's pie is the perfect comfort food meal to make this winter.
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Vegan Meals
Cuisine English-Inspired
Servings 6 -8
Calories 379 kcal

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.

Notes

Add extra flavor to the mashed potato topping by browning the butter prior!
Swap or add any of your favorite herbs and spices!
You can make this recipe completely vegan! It’s delicious!!!
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. 
Store in the fridge in an airtight container for 5 – 7 days. Reheat to serve.

Nutrition

Serving: 8 | Calories: 379kcal | Carbohydrates: 63.4g | Protein: 10.5g | Fat: 11.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.8g | Sodium: 753.8mg | Fiber: 6.4g | Sugar: 5.2g
Review This Recipe Let us know how it was!
Emma-Jane

Sounds delicious, but this is maybe a cottage pie….

Maria Koutsogiannis

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!

Post A Comment

Recipe Rating