Garlic Herb White Bean Shepherds Pie
A delicious vegetarian twist on a classic shepherd's pie, featuring a savory white bean filling and a flavorful garlic herb potato topping.
Equipment
- 1 Large Skillet
- 1 Baking Dish 9x13 inches
- 1 Potato masher
Ingredients
White Bean Filling
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 cans 15 oz each white beans, drained and rinsed
- 1 cup vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Garlic Herb Potato Topping
- 3 lbs russet potatoes peeled and chopped
- 3 cloves garlic minced
- 1/4 cup unsalted butter
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic, cooking until fragrant.
- Add the white beans to the skillet along with the vegetable broth, dried thyme, and rosemary. Season with salt and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.
- While the beans are simmering, place the peeled and chopped potatoes into a pot of boiling water. Cook until fork-tender, about 15 minutes. Drain and return to the pot.
- Add the minced garlic, butter, and milk to the potatoes. Mash until smooth and creamy. Stir in the chopped parsley and season with salt and pepper.
- Preheat your oven to 375°F. Spread the white bean mixture evenly in a 9x13 inch baking dish. Top with the mashed potatoes, smoothing them to the edges.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the potato topping is golden brown and slightly crispy.
Serving
- Allow the pie to cool slightly before slicing. Serve warm, garnished with additional fresh parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through.
Notes
Pro Tips: Use a potato ricer for smooth mashed potatoes. Allow the bean filling to simmer for enhanced flavor. Don't skip the garlic; it's crucial for depth. Brush potatoes with butter for a golden top.
Ingredient Substitutions: Use dried herbs if fresh aren't available. Swap russet potatoes with Yukon gold for creaminess.
How to Serve: Pair with a green salad or roasted veggies. Serve warm with a light white wine or iced tea.
Storage & Freshness: Store in the fridge for up to 3 days. Reheat in the oven to maintain texture.
Make-Ahead Tips: Prepare the filling and potatoes separately, then assemble and bake when ready to serve.
Ingredient Substitutions: Use dried herbs if fresh aren't available. Swap russet potatoes with Yukon gold for creaminess.
How to Serve: Pair with a green salad or roasted veggies. Serve warm with a light white wine or iced tea.
Storage & Freshness: Store in the fridge for up to 3 days. Reheat in the oven to maintain texture.
Make-Ahead Tips: Prepare the filling and potatoes separately, then assemble and bake when ready to serve.