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WHITE BEAN SHEPHERD'S PIE {VEGAN & GF}

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WHITE BEAN SHEPHERD'S PIE {VEGAN & GF}

 
PREP TIME
 
COOK TIME
 
TOTAL TIME
 
 
This vegan and gluten-free White Bean Shepard's Pie recipe is both tasty and easy to make. With a little planning you can prepare this satisfying meal in about an hour.
Author: Veggie Primer
Serves: 6-8
INGREDIENTS
Cauliflower Sauce
  • 1 16 oz bag frozen cauliflower florets (about 5 cups)
  • 3-5 large cloves of garlic (adjust to taste)
  • 2 cups low sodium vegetable broth
  • 2 cups water
  • ½ cup unsweetened almond milk
  • 2 tbsp. olive oil
  • ½ tbsp. arrowroot powder
  • 1 tsp. fine sea salt
  • ¼ tsp. ground black pepper
White Bean Filling
  • 2 15.5 oz cans low sodium navy beans, rinsed and drained
  • 1 16 oz package frozen mixed vegetables
  • 1 cup chopped fresh or frozen onion (I use frozen to save time)
  • 2 cups frozen broccoli florets
  • 2 stalks of celery, chopped
  • ¼ cup water
  • 2 tsp. dried thyme
Mashed Potato Topping
  • 8 medium white potatoes (I like to use Yukon Gold)
  • 2 cups low sodium vegetable broth
  • 2 cups water
  • ¾ cup unsweetened almond milk (or more, if needed)
  • ½ tbsp. olive oil
  • 1 tsp. dried parsley
  • ½ tsp. fine sea salt
  • ⅛ tsp. ground black pepper
 
INSTRUCTIONS
Cauliflower Sauce
  1. Place cauliflower, 2 cups of vegetable broth and 2 cups of water in a large saucepan, cover and bring to boil.
  2. Reduce heat to medium low and simmer for approximately 15 minutes or until cauliflower is tender when pricked with a fork.
  3. Drain cauliflower, reserving 1 cup of cooking liquid.
  4. Place cauliflower, 1 cup cooking liquid, ½ cup almond milk, 2 tbsp. olive oil, ½ tbsp. arrowroot powder, garlic, 1 tsp. salt, and ¼ tsp. pepper in a high-speed blender.
  5. Blend on medium-high until mixture is creamy. (I used variable speed 7 on my Vitamix for about 30-40 seconds.)
White Bean Filling
  1. Preheat oven to 400 degrees.
  2. While cauliflower is cooking, add ¼ cup of water to a 5-quart sauté pan.
  3. Add mixed vegetables, broccoli, onion, and chopped celery, cover and cook on medium high. Stir occasionally.
  4. Reduce heat to medium once pan is fully heated and continue to cook for about 15 minutes or until vegetables are tender.
  5. Add navy beans, 1 tsp. thyme and cauliflower sauce to vegetables and stir until well mixed.
  6. Spoon mixture into a 9x13 pan and spread evenly.
Mashed Potato Topping
  1. Before you begin cooking the cauliflower, scrub potatoes and chop into 2-inch chunks. (No need to peel.)
  2. While cauliflower is cooking, add potatoes, 2 cups of vegetable broth and 2 cups of water to a large saucepan, cover and bring to boil.
  3. Reduce heat to medium low and simmer for approximately 20 minutes or until potatoes are tender when pricked with a fork.
  4. Drain potatoes, leaving a small amount of the cooking liquid behind. (Enough to wet the bottom of the saucepan.)
  5. Add ¾ cup almond milk, ½ tbsp. olive oil, 1 tsp. dried parsley, ½ tsp. salt and ⅛ tsp. pepper to the potatoes and mash with a potato masher. (Avoid over-mashing or the potatoes will become gummy.)
  6. Use a large spoon and a spatula to spoon and carefully spread the mashed potatoes over the white bean filling in the 9x13 pan. (Be sure to spread mashed potatoes all the way to the pan's edges to seal in the filling.)
  7. Place pan in an upper center position in preheated oven and bake for approximately 15 to 20 minutes. (Look for tips of mashed potatoes to brown lightly or for filling to bubble up. You may wish to place a baking sheet on the rack below to catch drips.)
  8. Let cool for 10 or 15 minutes before serving.

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