Gardener’s Shepherd Pie
Vegetarians and meat-eaters alike will be drawn to the comforts of this colorful, delicious, gluten-free dish.Adapted from: CleanEatingMag.com
Ingredients
- 2 lbs. potatoes cut large dice (leave skin on red/yellow potatoes, peel Russets)
- 2 tsp. oil
- 1 medium onion diced
- 2 medium carrots sliced into 1/4 inch rounds
- 2 medium turnips peeled and diced small
- 1/2 cup peas fresh or frozen
- 1 bunch asparagus fresh, cut into 1/2 inch pieces (woody ends removed)
- 5 garlic cloves sliced thinly
- 2 to 3 cups low-sodium vegetable broth divided
- 1 large handful kale or collards (hearty greens) cut into medium pieces
- 1 can white beans navy or cannellini drained and rinsed
- 1 tspn thyme fresh, or 1/4 tsp dried
- 1/2 tsp each salt and pepper
Instructions
- * If you don’t have all ingredients above, be creative with substitutions. Fresh green beans (1/4 lb) may replace asparagus. Or add chopped mushrooms (1 cup) for a rich taste. If extra veggies, use more broth in step #4.
- Preheat oven to 400°F. Place potatoes in a large pot of salted, cold water to cover. Bring water to a boil and then reduce to a medium simmer. Cook until fork tender, 15-20 minutes. Drain potatoes well and return to pot.
- Meanwhile, add oil to a large, ovenproof skillet (10-12 inch). Heat med-high and sauté onion for 5 minutes, stirring often. Add carrots, turnips, peas, asparagus, garlic and any extra veggies. Sauté 5-10 more minutes, stirring occasionally, until vegetables begin to soften and brown bits form in pan. Pour in 1/2 cup broth, scraping up the brown bits.
- Add greens, white beans, spices and 1 1/2 cups broth. Simmer 5-10 minutes, until liquid thickens and reduces slightly and vegetables are fork tender. Add more broth, if necessary.
- While vegetables cook, add 1/4 to 1/2 cup broth to potatoes. Mash with a potato masher until mostly smooth.
- Spread mashed potatoes over top of vegetables, to edges of pan. Place skillet in the oven. Bake until vegetable liquid bubbles and potato topping begins to brown, about 20 minutes.
- Remove skillet from oven and let rest 5 minutes before serving.
Video
Notes
Nutrition Info:
Per serving (8 total) green beans and mushrooms added: Calories 200; Total Fat 2g; Sat Fat 0g; Sodium 261mg; Carbs 40g; Fiber 9g; Total Sugars 7g; Added Sugars 0g; Protein 8g; Vit D 0mcg; Calcium 85mg; Iron 3mg; Potassium 954mg; Vit A 129% DV; Copper 40% DV; Folate 28% DV.
Per serving (8 total) green beans and mushrooms added: Calories 200; Total Fat 2g; Sat Fat 0g; Sodium 261mg; Carbs 40g; Fiber 9g; Total Sugars 7g; Added Sugars 0g; Protein 8g; Vit D 0mcg; Calcium 85mg; Iron 3mg; Potassium 954mg; Vit A 129% DV; Copper 40% DV; Folate 28% DV.
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