This vegetarian shepherd’s pie uses garbanzo beans and kidney beans as a meat substitute. The recipe calls for the use of a food processor, but this step can be skipped if you do not have one, or if you prefer a chunkier texture. You can also use a potato masher and fork to mash the vegetables in lieu of the food processor.

Vegetarian Shepherd’s Pie

1 cup cooked or canned red kidney beans, rinsed and drained
1 cup cooked or canned garbanzo beans (chickpeas), rinsed and drained
½ cup vegetable stock or water
2 tsp vegetable oil
2 tsp garlic, minced
1 large yellow onion, chopped
¾ cup carrots, finely chopped
1 ½ cups tomato sauce
1 ½ tsp dried basil
2 bay leaves
4 cups potatoes, diced
½ cup milk
1/3 cup sour cream
¾ shredded cheddar cheese
3 tbsp grated parmesean
¼ tsp black pepper

1. Preheat the oven to 350 F.
2. In a saucepan, heat oil over medium-high heat. Sauté the onions and carrots until the onions are softened, about 5 minutes. Add the garlic and cook for 30 seconds, constantly stirring. Then, add the tomato sauce, red kidney beans, garbanzo beans, vegetable stock, basil, and bay leaves. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 15 minutes. Remove bay leaves.
3. Transfer the cooked vegetables to a food processor. Process until chunky. Spread over the bottom of a baking dish.
4. Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until tender. Drain the potatoes, then mash with the milk, sour cream, and pepper. Spoon the potatoes on top of the vegetable sauce in the baking dish. Sprinkle with cheddar and Parmesean cheese. Bake, uncovered, for 20 minutes or until the food is sufficiently hot.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans