Name: Autumn Harvest Plant-Based Shepherd’s Pie
Prep time: 25 min
Cook time: 30 min
Ingredients: 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

Recipes » Main Dish » Autumn Harvest Plant-Based Shepherd’s Pie

By Chef Del Sroufe

(1)

Classic shepherd's pie is made with some sort of meat base topped with mashed potatoes and baked golden brown. It’s as attractive as it is tasty, making it the perfect holiday meal. This version uses the best produce of the season, for an alternative that is tasty, filling, and very healthy.

Prep: 25 mins Cook: 30 mins Yield: 6-8 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

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

Instructions

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.