Vegan Mushroom & White Bean Shepherd's Pie

Name: Vegan Mushroom & White Bean Shepherd's Pie with Panko-Topped Mashed Potatoes
Yield: 2 servings
Ingredients: 2 Egg; 12 oz Potato; 1 Tomato; 6 oz Carrot; 1/2 Onion; 1 unit Cannellini Beans; 4 oz Frozen Peas; 1/2 tsp Thyme; 4 oz Mushroom; 1 Mushroom; 2 tbsp Mayonnaise; 1/4 cup Breadcrumbs; 1 tbsp All-Purpose Flour; 1 tsp Garlic Powder; tsp Salt, tsp; 4 tsp Olive Oil, tsp; tsp Black Pepper, tsp

with Panko-Topped Mashed Potatoes

By Recipe0 System

Shepherd’s pie is best known as a meaty, stick-to-your-ribs kind of dish. Our spin on this classic turns to mushrooms and creamy white beans for a vegan variation that’s equally hearty. Rounded out with peas, carrots, and a blanket of thyme-flecked mashed potatoes sprinkled with a crunchy golden panko topping, it’s a delicious mix of our favorite comforting flavors packed into one perfectly pleasing, ultra-savory pie.

Main Course

Difficulty: medium
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Ingredients

Servings

2 Egg
12 oz Potato
1 Tomato
6 oz Carrot
1/2 Onion
1 unit Cannellini Beans
4 oz Frozen Peas
1/2 tsp Thyme
4 oz Mushroom
1 Mushroom
2 tbsp Mayonnaise
1/4 cup Breadcrumbs
1 tbsp All-Purpose Flour
1 tsp Garlic Powder
tsp Salt, tsp
4 tsp Olive Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.
2

While potatoes cook, trim and roughly chop mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and cut carrots lengthwise, then cut into ¼-inch-thick half-moons. Halve, peel, and dice half the onion (whole onion for 4 servings).
3

Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat (use a large, preferably ovenproof, pan for 4 servings). Add mushrooms, carrots, onion, and ½ tsp salt (1 tsp for 4). Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes.
4

Reduce heat under pan to low. Add a drizzle of olive oil, flour, garlic powder, and half the thyme (all for 4 servings) to veggies. Cook, stirring, for 1 minute. Stir in tomato paste and cook, stirring constantly, until incorporated, 1 minute.

Add ¾ cup water (1 cup for 4 servings), veggie stock concentrates, mushroom stock concentrate, beans and their liquid, and peas, scraping up any browned bits from bottom of pan.

Bring to a boil and cook, stirring, until thickened, 2-3 minutes. Taste and season with salt and pepper if needed. TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish now.
5

Heat broiler to high.

Add mayonnaise to pot with potatoes and mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6

In a small bowl, mix together panko, a drizzle of olive oil, and a pinch of salt.

Once filling has thickened, spoon mashed potatoes over top; spread into an even layer, leaving a 1-inch border around edge of pan.

Sprinkle mashed potatoes with panko mixture.
7

Broil shepherd’s pie until panko topping is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning.

Let rest at least 5 minutes, then divide between plates and serve.

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