In my search for comfort foods, I’ve been trying out different shepherd’s pie-like recipes. I gave this one a try with some modifications. YUM. I will admit I like this one better, but that’s because I’m not a huge fan of mushrooms and this one has mushrooms. If you love mushrooms, definitely try this one first!
- 2 pounds russet potatoes
- 1/4 cup unsweetened original almond milk
- 1/2 tsp salt
- ground black pepper
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 8 oz mushrooms, diced
- 2 cups summer squash (or zucchini), diced
- 2 cups veggie broth
- 1 can kidney beans, drained (I used unsalted)
- 1 tsp dry rosemary
- 1 1/2 tsp thyme
- 1/2 tsp sage
- 1 Tbsp cornstarch (or tapioca starch)
- 1 bunch swiss chard or spinach, stems removed and chopped
- 1/4 tsp salt if your beans are unsalted
Boil or steam potatoes until mashably tender. Mash with almond milk, 1/2 tsp salt, and black pepper.
Saute onion until soft. Add garlic, carrots, celery, mushrooms, and summer squash and saute for a couple of minutes more. Add veggie broth, beans, and herbs. Gently simmer covered for about 15 minutes. Then uncover and saute another 10 minutes. Remove a bit of the liquid and place in a measuring cup. Add cornstarch and stir until dissolved. Add swiss chard or spinach, cornstarch mixture, and salt to taste. Cover until greens wilt. Stir well.
Serve over mashed potatoes. Delicious!