I was inspired by Deliciously Ella’s Shepherd’s Pie recipe. I have started cutting back on my meat intake per week. And this recipe tastes like that the meat isn’t missing. It is so easy to make.
While making my own – I added a few personal touches and they were successful.
- 1 can white kidney beans
- 1 package sliced cremini mushrooms
- 1 can black beans
- 1/2 cup green onions
- 1 cup crushed tomatoes
- 1/4 cup parsley
- 1 tbsp Worcestershire sauce
- 1 garlic clove, minced
- 1 yellow onion, diced
- 3 yellow potatoes, washed and diced
- 1/4 cup almond milk (if you have a nut allergy – you can use hemp milk)
- 1 1/2 cup frozen butternut squash ( I buy mine from President’s Choice)
- Optional: Nutritional Yeast
- Prep all your ingredients 🙂
- In a saucepan, add oil, onions.
- Cook onions until brown. Add the garlic, mushrooms and green onions.
- Cooked until the mushrooms are browned.
- While the mushrooms are browning; get a pot of boiling water started.
- Once the water is at a full boil, add salt and toss the potatoes.
- Cook potatoes until tender then add the add the butternut squash. You will know that the squash is ready when they float to the top
- Mash the potatoes with some almond milk and salt and pepper
- Add the white kidney beans and black beans and the Worcestershire sauce.
- Toss the beans in the mixture and add the crushed tomatoes.
- Sprinkle the parsley.
- Let sauce simmer for 10 minutes
- Take a baking dish – add the mushroom/bean mixture. Then top the mixture with the mash potato and squash
- Top with paprika and nutritional yeast.
- Bake at 400 for 30 minutes