This recipe took me quite some time to perfect but I have finally done it! Now it is a recipe made often in our home. My husband was the honorary taste tester for this one because he grew up enjoying his mom's shepherds pie. He had specific standards that were required. I can proudly say he Loves this recipe as well (doesn't even miss the usual meat ingredient)! However, if you want to add meat in replace of the beans that would be a great substitute. This recipe makes 4 servings, made in a 9x5 loaf pan. Perfect for a small household. Below the recipe, I have included a youtube video of myself making this dish. Please subscribe/give the video a thumbs up if it was helpful. Check these beauty boosters below-white potatoes have alot to offer!
1 cup small dice mushrooms
1/2 sweet onion
3 cloves garlic
2 cups mixed veg (I use corn, green beans, carrots, & peas)
1/2 tsp dried thyme
1/4 tsp dried cumin
2 tsp dried parsley
1/2 Tbl Worcestershire sauce
1 Tbl tomato paste
3/4 cup mixed beans (or 3/4 cup cooked meat)
1.5 cup veggie broth (or meat-based broth)
1ish teaspoon siriacha
2-3 cups mashed potatoes for top
How I make mine:
I use two medium or one large Russett potato
Start by peeling, then chopping and bringing a pot of salted water to boil. Adding potatoes to boiling water cooking just until forked tender.
Drain and let cool for 5 minutes. Mash with a splash of unsweetened plain "milk" + 1 TBL of grass-fed organic butter until fluffy.
*quick tip about mashed potatoes* if you over boil the potato the starches break down and when you start to mash it will end up having a "gooey" texture. It's also important not to blend when the potatoes are too hot. Sum it up: Don't over boil, drain well, and add your milk a little at a time!
Sautee onions and garlic until translucent
Add spices, tomato paste and using the broth to keep anything from sticking to your pan. Add in the rest of your ingredients: finely diced mushrooms, mixed veggies, beans, and worcestershire. Keep cooking until everything is well marinated and tender. Adding the broth slowly as everything cooks down. I've added a video below to guide you through what it should look like! (Please give it a thumbs up/subscribe if it was helpful!)
Add to a lightly greased 9X5 loaf pan and top with mashed potatoes.
Bake at 425 for 20 min.
Serve hot with a large salad, dinner roll or other veggies!
RUSSETT POTATO BEAUTY BOOST:
Over the years it seems that white potatoes have been put on the "back burner" (sweet potatoes stealing the spotlight) and for no good reason. If you're avoiding white potatoes because you think they are "not healthy" it's time to push that idea to the side. White Potatoes are large in size and that's because water accounts for about 70-80% of their weight! Eating potatoes will not make you gain unnecessary pounds, it is the toppings and or oils that they're cooked in that are the triggers! Making white potatoes can be just as healthy as sweet potatoes. They have lots of water, vitamin C and that will help with iron absorption. Keeping your immune system strong, maintaining a healthy complexion and hair health. Not to mention they are very filling keeping you from getting hungry, yay more energy to dance around and be happy!