Shepherd’s Pie
Source: ontariobeans.ca

Yield: 6 servings
Nutrition (For serving)
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.