This creamy, easy, and healthy white bean shepherd’s pie is the perfect comfort food meal to make this winter.
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– 540ml 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
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.
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.
- Serving Size: 8
- Calories: 379
- Sugar: 5.2g
- Sodium: 753.8mg
- Fat: 11.2g
- Saturated Fat: 1.9g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 63.4g
- Fiber: 6.4g
- Protein: 10.5g
- Cholesterol: 0mg
Keywords: recipe, creamy, easy