Shepherd’s Pie with Beans Recipe

Serving Quantity: Serves 8 generous portions

Ingredients

For the Mashed Potato Topping:

• 3 pounds Yukon Gold potatoes, peeled and quartered
• ½ cup butter or plant-based butter
• ½ cup warm milk or unsweetened plant milk
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 egg yolks (optional, for golden color)

For the Bean and Vegetable Filling:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced small
• 2 celery stalks, diced
• 8 oz mushrooms, chopped
• 1 red bell pepper, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup green peas (fresh or frozen)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons Worcestershire sauce (vegetarian version)
• 1 tablespoon soy sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped

Equipment Needed

• 9×13 inch baking dish
• Large pot for potatoes
• Large skillet or Dutch oven
• Potato masher or ricer
• Wooden spoon
• Measuring cups and spoons
• Pastry brush (optional)

Step-by-Step Instructions

Prepare the Mashed Potatoes
Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain thoroughly and return to the pot. Mash with butter, warm milk, salt, and white pepper until smooth and creamy. Set aside to cool slightly.

Start the Vegetable Base
While potatoes cook, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened and lightly golden. This creates the flavor foundation for your entire filling.

Build Aromatic Layers
Add minced garlic, diced carrots, and celery to the onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. The carrots should be tender but still have a slight bite to them.

Add Mushrooms and Peppers
Stir in the chopped mushrooms and diced bell pepper. Cook for 5-6 minutes until the mushrooms release their moisture and begin to brown. The mushrooms add an earthy, umami-rich flavor that enhances the overall savoriness of the dish.

Create the Rich Base
Push vegetables to one side of the pan and add tomato paste to the empty space. Cook for 1-2 minutes until the paste darkens and becomes fragrant, then stir it into the vegetables. This technique intensifies the tomato flavor and adds depth to the sauce.

Add Beans and Seasonings
Fold in the kidney beans, black beans, and green peas along with the thyme, rosemary, smoked paprika, bay leaves, salt, and pepper. Stir gently to combine without breaking up the beans too much.

Build the Gravy
Sprinkle flour over the bean and vegetable mixture, stirring constantly for 2 minutes to cook out the raw flour taste. Gradually add the vegetable broth, Worcestershire sauce, and soy sauce, stirring continuously to prevent lumps from forming.

Simmer to Perfection
Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency. The beans should be heated through and the flavors well blended. Remove bay leaves and stir in fresh parsley.

Assemble the Pie
Preheat your oven to 400°F. Transfer the bean mixture to a 9×13 inch baking dish, spreading it evenly. Let it cool for 5 minutes to prevent the mashed potatoes from melting when added on top.

Create the Potato Layer
Spoon the mashed potatoes over the bean mixture, starting around the edges and working toward the center. Use a fork to create decorative peaks and valleys that will brown beautifully during baking. For extra golden color, brush with beaten egg yolk.

Bake to Golden Excellence
Bake for 25-30 minutes until the potato topping is golden brown and the filling is bubbling around the edges. The peaks of the potatoes should be nicely browned and the entire dish should be heated through.

Rest Before Serving
Allow the shepherd’s pie to rest for 10-15 minutes after removing from the oven. This resting period helps the layers set and makes serving much neater, preventing the filling from running when cut.

Serving and Presentation

Cut the shepherd’s pie into squares and serve hot, making sure each portion includes both the creamy potato topping and the hearty bean filling. The contrast of the smooth potatoes against the textured bean mixture creates the perfect bite every time.

Make-Ahead Convenience

This dish is perfect for meal prep and can be assembled completely up to 2 days in advance. Cover tightly with plastic wrap and refrigerate, then bake directly from cold, adding an extra 10-15 minutes to the cooking time. You can also freeze the unbaked pie for up to 3 months.

Storage and Reheating

Leftover shepherd’s pie keeps in the refrigerator for up to 5 days and actually improves in flavor as the ingredients meld together. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F oven for 20-25 minutes.

Nutritional Benefits

Each serving provides complete plant protein from the bean combination, complex carbohydrates from the potatoes, and a variety of vitamins and minerals from the colorful vegetables. The dish is high in fiber, naturally cholesterol-free, and lower in saturated fat than traditional meat versions.

Flavor Variations

Customize the filling by using different bean combinations such as chickpeas and cannellini beans, or add seasonal vegetables like corn, sweet potatoes, or winter squash. For extra richness, stir a tablespoon of butter into the bean mixture before adding the potato topping.

Wine and Serving Suggestions

This hearty shepherd’s pie pairs beautifully with a robust red wine or a crisp green salad dressed with vinaigrette to cut through the richness. Crusty bread on the side makes it even more satisfying for hungry families or dinner guests.