Bean Shepherd's Pie (Print Version)
# Ingredients:
01 -
3 tablespoons olive oil.
02 -
1 cup onion, diced.
03 -
1 cup carrots, diced.
04 -
1/2 cup celery, sliced.
05 -
8 ounces mushrooms, sliced.
06 -
3 garlic cloves, minced.
07 -
1/2 cup red wine.
08 -
1 teaspoon red wine vinegar.
09 -
3 tablespoons tomato paste.
10 -
2 cups vegetable broth.
11 -
1 can white beans, drained.
12 -
Fresh herbs (thyme, rosemary, parsley).
13 -
1/2 teaspoon salt.
14 -
1/4 teaspoon black pepper.
15 -
1 bay leaf.
16 -
1 1/2 cups frozen vegetables.
17 -
2 pounds potatoes, peeled, chopped.
18 -
3 tablespoons butter.
19 -
1/4 cup sour cream.
20 -
1/2 teaspoon salt.
21 -
3/4 cup white cheddar cheese.
# Instructions:
01 -
Boil potatoes until soft. Mash with butter, sour cream, and add cheese.
02 -
Sauté vegetables until soft. Add garlic. Add wine and vinegar. Cook down liquid.
03 -
Add broth, beans, and herbs. Simmer for 20 minutes. Add frozen vegetables.
04 -
Layer filling in a dish, top with potatoes, and bake at 350°F for 30 minutes. Broil for 1-3 minutes until golden.
# Notes:
01 -
Make ahead friendly.
02 -
Freezes well.
03 -
Great winter meal.
04 -
Can skip mushrooms.
05 -
Customizable vegetables.
06 -
Naturally gluten-free.