Why you’ll love this white bean shepherd’s pie:
Creamy: Easy: Filling:
Ingredient Notes:
White Beans: I use white kidney beans in this recipe to pump up the protein in this vegan/vegetarian recipe. White beans are a nutritional powerhouse and are packed with fiber and protein. They also are full of micronutrients like magnesium, and vitamin B6. This recipe is a great recipe to hide some “healthy” things under your picky eater’s nose 😉 Potatoes: I used russet potatoes for the mashed potato on top of this white bean shepherd’s pie. Feel free to use whatever you like best for mashed potatoes. To add extra flavor to this topping, brown the butter prior.
How to make white bean shepherd’s pie:
Herbs: Swap or add any of your favorite herbs and spices! Can I make this white bean shepherd’s pie vegan? You can make this recipe completely vegan just swap out the milk and butter for your favorite vegan substitutes. Can I prep this in advance? You can prepare this in advance and store them in the fridge for up to 24 hours prior to baking. Bake for 30 – 40 minutes. Storage: Store in the fridge in an airtight container for 5 – 7 days. Reheat to serve.
Other recipes you’ll love:
Shaved Brussel Sprout Salad Kale Quinoa Salad Asparagus Puff Pastry Bundles Zucchini Lasagna Recipe
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