Skillet Gardener's Pie (Vegan Shepherd's Pie)
I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead.
I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead.
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 teaspoon dried sage
- 2 cloves garlic ( minced)
- salt and pepper ( to taste)
- 2 pounds yukon gold or red potatoes
- 1/2 cup soy milk ((or other non-dairy milk))
- 1 large onion ( diced)
- 2 large carrots ( diced)
- 2 leaves minced and reserved)
- 8 ounces mushrooms ( diced)
- 2 cups fat-free vegetable broth
- 16 ounces 1 1/2 cups cooked kidney beans ( drained (1 can))
- 2 cups green beans ( cut in 1″ pieces (may use frozen))
- 2 teaspoons fresh rosemary ( minced (or 1 tsp. dried))
- 1 1/2 teaspoons thyme
- 2 cups baby spinach leaves ( packed)
- extra rosemary for garnish
- Carbohydrate 1.66880875026094 g
- Cholesterol 0 mg
- Fat 0.00869583333347628 g
- Fiber 0.04087916628777 g
- Protein 0.0105275000007433 g
- Saturated Fat 0.0038166666666924 g
- Serving Size 1 1 Serving (350g)
- Sodium 313.628416666692 mg
- Sugar 1.62792958397317 g
- Trans Fat 0.00250958333333333 g
- Calories 7 calories
Step-by-step
- Scrub the potatoes and cut them into cubes. (Leave them unpeeled, or peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain.
- Place in a large bowl, add the non-dairy milk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
- While the potatoes are cooking, make the “pie” filling. Heat a large non-stick or cast iron skillet on a medium-high burner and add the onions. Sauté until onions are translucent.
- Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
- Add the vegetable broth, kidney beans, green beans, reserved celery leaves, and herbs. Simmer on medium heat for 20 minutes until all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). If it has become too dry, add a little of the potato-cooking water.
- Add the spinach and stir until it’s completely wilted.
- Mix the cornstarch with the 2 tablespoons water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
- Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary.
- If potatoes have cooled, put the skillet under the broiler for a minute or two.
- Serve immediately while hot.
My Cozy Kitchen Creation: Skillet Gardener's Pie
As a busy working mom, I'm always on the lookout for quick, healthy, and satisfying meals that the whole family will enjoy. This Skillet Gardener's Pie has become a weeknight staple in my home. It's hearty, flavorful, and surprisingly easy to whip up even after a long day at the office. The best part? It's completely vegan, making it a perfect dish for anyone looking to incorporate more plant-based meals into their diet, or for those with dietary restrictions. The vibrant colors of the vegetables alone are enough to brighten up any dinner table!
What I love most about this recipe is its versatility. The filling is incredibly adaptable. I typically use kidney beans because I adore their earthy, slightly sweet taste in this particular dish, but don't hesitate to experiment! Black beans, pinto beans, lentils—even a mix of different beans—would all work beautifully. If you're looking to add a bit more protein or a different texture, crumbled tempeh or seitan would be a delicious addition. Feel free to adjust the vegetables to suit your preferences and what you have on hand. A surplus of zucchini? Throw it in! Extra mushrooms? Even better! The beauty of this recipe lies in its ability to transform itself based on your available ingredients and personal tastes.
The creamy mashed potato topping is the perfect complement to the hearty vegetable filling. I prefer to leave the skins on my potatoes; I find that they add a nice rustic touch and contribute to the overall texture. However, feel free to peel them if you prefer a smoother, creamier consistency. Using non-dairy milk adds a richness that complements the savory flavors of the filling without sacrificing the vegan aspect of the recipe. A pinch of salt and freshly ground pepper enhance the flavors, bringing everything together harmoniously.
This dish is perfect for meal prepping. You can prepare the filling and mash the potatoes ahead of time, then assemble and bake when you’re ready to serve. This makes it an ideal option for busy weeknights when time is of the essence. I often make a double batch on the weekend, storing half in the refrigerator for a quick and easy weeknight dinner. It reheats beautifully, maintaining its flavor and texture.
Serving this Skillet Gardener's Pie is a joy. The warm, comforting aroma alone is enough to bring everyone to the table, eager to dig in. It’s a complete meal in one pan, minimizing cleanup and maximizing relaxation after a long day. Garnish with some freshly chopped rosemary for an extra touch of elegance and freshness. It’s a simple yet satisfying dish that never fails to impress, whether you're hosting a casual dinner party or simply enjoying a quiet evening at home with your family.
More than just a meal, this Skillet Gardener's Pie is a symbol of nourishment and togetherness. It's a testament to the power of simple ingredients, thoughtfully combined, to create something truly extraordinary. It's a recipe that has become a cherished part of my culinary repertoire, and I hope it becomes a cherished part of yours as well.
So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will leave your taste buds singing and your family wanting more. This isn't just a meal; it's an experience. Enjoy!
