Plant-Based Shepherd’s Pie

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.

Cooking Tips

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