Upside Down Shepherd’s Pie

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!

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