Does the wet and dreary weather of mid-spring have you craving a hearty comfort meal? This bean-based vegan shepherd’s pie is Daniel Hewes East Hampton Green Eating Coach’s go-to sustainable comfort dish. And the best part: you can cook this recipe with shelf-stable pantry items or even leftovers!
If the rainy weather has you sluggish, don’t worry about running down to the shops. Daniel Hewes East Hampton’s Sustainable Vegan Bean Shepherd’s Pie uses all shelf-stable ingredients that you likely already have in your pantry or canned goods cupboard! Give it a try when you’re craving something hearty and comforting… without running to the grocery store on a cold, rainy day.
Ingredients
- 600g potatoes (sweet potato, russet potatoes, instant mashed potato mix — anything will work!)
- 1 onion
- 2 garlic cloves (or equivalent amount of jarred garlic)
- ½ tbsp olive oil (or any other vegetable oil in your pantry!)
- 1 ½ tsp paprika*
- 1 tbsp cumin*
- 1560g mushrooms
- 2 cans of beans (any variety)
- 1 can of tomatoes
- 1 tbsp tomato paste (or sauce of your choice)
- Vegetable stock or broth
* If you don’t have paprika or cumin in your pantry, Daniel Hewes Nutrition Consultant explains that you can reach for any two similar spices that you have at home. The best part of this recipe is that it is very forgiving. So feel free to omit what you do not have and substitute whatever you need to with something similar!
Instructions
Step 1: Preheat oven to 500 F. While the oven is heating up, boil your potatoes on the stovetop until tender. You may also use this time to whip up some instant mash over the stove.
Step 2: In a separate frying pan, combine and cook onion and garlic in oil of your choice. Add your spices and mushrooms after 5 minutes. Ensure that everything is well-combined.
Step 3: Mash or mix your potatoes. Add beans to a baking dish and add mashed potatoes on top. Now enjoy this sustainable recipe by Dan Hewes!
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