Recipes » Main Dish » Autumn Harvest Plant-Based Shepherd’s Pie
T. Colin Campbell Center for Nutrition Studies


  • 1 medium yellow onion, diced small
  • 3 large cloves garlic, peeled, split, and finely chopped
  • 2 medium tomatoes, diced
  • 1 Tbsp tomato paste
  • 2 Tbsp minced fresh sage
  • 2 tsp minced fresh thyme
  • 1 tsp minced fresh rosemary
  • 3 stalks celery, cut into 3-inch lengths
  • 3 medium carrots, cut into 3-inch lengths
  • 2 large turnips, peeled, trimmed, and quartered
  • 1 medium fennel bulb, trimmed and quartered
  • 4 cups low-sodium vegetable broth, more as needed
  • 5 cups cooked cannellini beans
  • Sea salt and black pepper, to taste
  • 1 Parsnip Mashed Potatoes
  • 1 cup whole-grain bread crumbs


  • 1. Preheat oven to 350 °F.
  • 2. Heat a large skillet over medium heat. Add the onions and sauté for 5 minutes until the onions turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep the onions from sticking to the pan.
  • 3. Add the garlic and cook for another minute.
  • 4. Add the tomatoes, tomato paste, sage, thyme, and rosemary, and cook for 5 minutes.
  • 5. Add the celery, carrots, turnips, fennel, vegetable broth. Cook for 15–20 minutes until the vegetables are tender.
  • 6. Add more vegetable broth if the stew is too thick.
  • 7. Add the beans, and spoon the stew into a 9x13-inch casserole dish with high sides.
  • 8. Spoon the mashed potatoes over the stew, sprinkle with bread crumble, and bake for 30 minutes until the bread crumbs are lightly browned.

Cooking Tips

  • 1. You can replace the Parsnip Mashed Potatoes with either regular mashed potatoes or mashed sweet potatoes.

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