Vegan Shepherd's Pie and Recipe Book Preview

Looking for a healthy "comfort food" to have during the holidays that everyone will love?
I've got just the recipe for you!
This dish is also featured in my recipe ebook that will be coming out soon! I'm so excited! It will be chock full of recipes and beautiful pictures. It will have both raw and cooked vegan recipes – all low sodium and no oil. So stay tuned because I will be having a contest and a discount special when it first comes out. ^_^

Printable Recipe

  •  2 lb. Yukon gold or red potatoes, scrubbed & chopped
  • 1/2 c. water
  • pinch of pepper
  • 1 c. green onion, chopped
  • 1 t. onion powder, opt.
  • 1 t. garlic powder, opt.
  • 3 large carrots, diced
  • 3 stalks of celery, diced
  • 8 oz. mushrooms, diced
  • 16 oz. (1 can) or 1 1/2 c. cooked navy beans (or beans of choice), drained and rinsed
  • 2 c. frozen mixed vegetables (such as corn, peas, carrots, green beans)
  • 2 t. fresh rosemary, minced (or 1 t. dried)
  • 1 1/2 t. thyme
  • 2 c. baby spinach leaves, packed
  • 1 T. corn starch or potato starch
  • 2 T. water
  • extra rosemary for decoration
  1. Place chopped potatoes in large pot, cover with water, and boil till tender (about 10-15 min.). With a slotted spoon place cooked potatoes and 1 c. of the cooking water into a heavy duty mixing bowl and mash with potato masher till desired consistency. If potatoes are too dry, add more water. Set aside.
  2. While the potatoes are cooking, you can make the pie filling. Heat a large cast iron skillet or Corningware pan (or any that can also go in the oven) on Medium or Medium/High with the green onions and enough water to keep it from sticking. Sauté the greens onion for about 2 min. then add the garlic, carrots, celery, and mushrooms and sauté till slightly softened.
  3. Add the vegetable broth, navy beans, frozen mixed veggies, and herbs. Simmer on Medium for about 10 min. or until all the vegetables are tender. Add the spinach and stir till wilted. 
  4. In a separate bowl, mix the starch with 2 T. water till smooth. Add it to the pan and continue to cook until the mixture has thickened.
  5. Turn the oven on broil. Spoon the mashed potatoes evenly over the filling then place in the oven on a low rack. Broil till top is golden. This happens quickly, so be sure to watch it so it doesn’t burn.
  6. Decorate with a sprig of rosemary. Enjoy! 

Have a dish you'd like to see on the blog? Let me know! I love to take my old favorite recipes and make them healthy and delicious.

Want to see a weekly menu or wonder what I eat in a day? Have questions about exercise? Not sure how to use a certain fruit or vegetable? Ask away! I want to give you the tools you need to become a happier, healthier you.

You can do iiiiiiittt!!! ;)

– Hummingbird


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