Shepherd’s Pie

Source: ontariobeans.ca

Yield: 6 servings

Qty.	Ingredient
1 tbsp	olive oil	15 mL
8 oz	mushrooms, finely chopped	250 g
1	medium onion, finely chopped	1
3	cloves garlic, minced	3
3 tbsp	all-purpose flour	45 mL
1 1/2 cups	beef or vegetable stock	375 mL
3 tbsp	tomato paste	45 mL
2 tbsp	Worcestershire sauce	25 mL
4 cups	cooked WHITE PEA BEANS	1 L
1 tsp	dried thyme	5 mL
1/2 tsp	dried marjoram	2 mL
1	can (12 oz/341 mL) corn niblets, drained	1
6	medium potatoes, peeled and cubed	6
3/4 cup	buttermilk or milk	175 mL
2 tbsp	butter or margarine	25 mL
1/4 tsp	paprika	1 mL
	salt and pepper

In a large non-stick skillet, heat oil. Add mushrooms, onion and garlic; sauté 5 to 7 minutes or until liquid has evaporated and vegetables are softened. Sprinkle with flour; stir in stock, tomato paste, Worcestershire sauce, white pea beans, thyme and marjoram. Bring to a boil; reduce heat and simmer, covered for 8 minutes. Season with salt and pepper to taste. Spread bean mixture in an 8-cup (2 L) casserole dish and layer with corn. Meanwhile, in a large saucepan of boiling, salted water, cook potatoes until tender. Drain and mash. Add buttermilk and butter; season with salt and pepper to taste. Place spoonfuls of potato over corn and spread evenly. (Recipe can be prepared up to this point, covered and refrigerated for up to one day). Bake in a 350°F (180°C) oven for 30 to 40 minutes (45 to 60 minutes if refrigerated) or until filling is bubbling.