I came around to Shepard's Pie in the last couple of years after having a mind blowingly good version in one of my favorite comfort food restaurants. A friend had ordered it and when it came out, I was dying to try it. So much better than I remembered it being as a kid. Lately, inspired by that meal, I have been playing around with all kinds of Shepard's Pie recipes inlcuding this shortcut vegetarian version using kidney beans. Since everything is prepared stove-top and the 30-45 minutes of baking is eliminated it all comes together much quicker. It can also be made ahead of time and then just quickly reheated for dinner. In fact, it will taste even better if you plan it this way.
Vegetarian Shortcut Shepard's Pie
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- 1/2 U onion, diced
- 2 U garlic cloves, minced
- 1.5 tbsp. olive oil
- 20 oz. canned kidney beans, drained and rinsed
- 2 cups frozen peas, carrots, and corn
- 1 cup sliced mushrooms
- 2.5 tbsp. all-purpose flour
- 1 tbsp. tomato paste
- 3/4 cup vegetable broth
- 1/4 cup skim milk
- 1 tbsp. Worcestershire sauce (vegan)
- 3/4 tsp. dried thyme
Heat the oil in a saucepan over medium heat. Add the onions and garlic and cook for 5 minutes or until just translucent.
Add the beans, frozen vegetables, and beans and cook for 5 minutes or until soft.
Stir in remaining ingredients and bring to a simmer. Let simmer for 5 minutes or until sauce thickens.
Serve over mashed potatoes, mashed cauliflower, or your favorite veggie mash.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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