White Bean Shepherd’s Pie

This creamy vegan and gluten-free white bean shepherd’s pie recipe is both tasty and easy to prepare. You can make it in about an hour with a little planning.

Cauliflower Sauce:
1 16 oz bag frozen cauliflower florets (about 5 cups)
3-5 large cloves of garlic (adjust to taste)
2 cups low sodium vegetable broth
2 cups water
½ cup unsweetened almond milk
2 tbsp. olive oil
½ tbsp. arrowroot powder
1 tsp. fine sea salt
¼ tsp. ground black pepper

White Bean Filling
2 15.5 oz cans low sodium navy beans, rinsed and drained
1 16 oz package frozen mixed vegetables
1 cup chopped fresh or frozen onion (I use frozen to save time)
2 cups frozen broccoli florets
2 stalks of celery, chopped
¼ cup water
2 tsp. dried thyme

Mashed Potato Topping:
8 medium white potatoes (I like to use Yukon Gold)
2 cups low sodium vegetable broth
2 cups water
¾ cup unsweetened almond milk (or more, if needed)
½ tbsp. olive oil
1 tsp. dried parsley
½ tsp. fine sea salt
⅛ tsp. ground black pepper

View the full recipe at Veggie Primer →