This white bean spinach artichoke shepherd’s pie with rosemary, thyme, olives, and kale is healthy and comforting! Serve with bread and butter and white wine for the perfect February supper.
Another skillet recipe!!
This white bean spinach artichoke shepherd’s pie is my idea of the ultimate healthy vegetarian comfort food: Onion, garlic, herbs, white beans, olives, and spinach or kale all simmered together in a goat cheese-infused broth, topped off with mashed potatoes, and baked.
I love to serve this with a spinach and citrus salad plus bread and butter… and a glass of wine. Hard to beat!
ingredients you’ll need for this vegetarian shepherd’s pie with white beans + artichokes
For the mashed potatoes: Yellow potatoes, garlic, butter, milk, sea salt, and pepper.
For the white bean spinach artichoke stew: Butter, onion, garlic, sea salt, pepper, hot red pepper flakes, rosemary, oregano, thyme, flour, canned artichoke hearts, olives, white wine, white beans, vegetable broth, whole milk, feta, pecorino, and spinach or kale.
step by step instructions
- Cook the potatoes: Place the potatoes and garlic in a large pot and cover with a few inches of water. Add a couple of pinches of salt. Bring to a boil and cook, stirring occasionally, until very tender, 12-15 minutes. Drain and reserve ½ cup of the cooking water. Return the potatoes and garlic to the pot and mash using a potato masher. Then, mix in the butter, milk, salt, pepper, and ⅓ cup of the cooking water. If too dry, add the remaining cooking water.
- Meanwhile, while the potatoes are cooking, prepare the white bean stew: In a large (10-12-inch), oven-safe skillet, melt the butter over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 8 minutes. Add the salt, pepper, hot red pepper flakes, rosemary, oregano, and thyme. Sprinkle in the flour and cook for 2 more minutes.
- Next, add the artichokes, olives, and wine. The mixture will thicken. Add the white beans and vegetable broth. Bring to a simmer over medium heat, then turn down heat to low and stir in the milk, feta, pecorino, and spinach or kale.
- Preheat the oven to 350 F. Spoon the mashed potatoes evenly over the white bean stew and carefully spread out in an even layer.
- Transfer the skillet into the oven and bake for 30 minutes. Allow to sit for 5-10 minutes before serving.
- Enjoy!
a few final thoughts
To make a vegan white bean shepherd’s pie, replace the butter with vegan butter, the milk with non-dairy milk, and the cheeses with non-dairy cheeses.
Storage Instructions: Leftover shepherd’s pie can be transferred into an airtight container and refrigerated for up to three days. Reheat in a baking dish in the oven at 350 F until warmed through.
more healthy comfort food recipes
- Cheesy Vegan Butternut Squash and White Bean Pasta
- Chipotle Pumpkin Beer Braised Chickpea Cheese Biscuit Pot Pie
- Moroccan Chickpea + Roasted Vegetable Burritos with Green Tahini Sauce
- Barbecue Chickpea Pizza with Crispy Kale + Cilantro Lime Aioli
I hope that you love this white bean spinach artichoke shepherd’s pie! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Finally, if you want to see more energizing and feel good recipes, follow Up Beet Kitchen on Facebook, Instagram, and Pinterest.
Enjoy!
PrintWhite Bean Spinach Artichoke Shepherd’s Pie
- Total Time: 1 hour
- Yield: 6 large servings 1x
- Diet: Vegetarian
Description
This cozy, comforting, and healthy white bean spinach artichoke shepherd’s pie is delicious!
Ingredients
Mashed Potatoes
- 7 medium yellow potatoes, peeled and chopped into 1-inch pieces (about 3 pounds)
- 4 garlic cloves, peeled
- 2 tablespoons salted butter
- ⅓ cup whole milk
- ¾ teaspoon sea salt
- 20 twists black pepper
- ⅓–½ cup reserved cooking water from potatoes
White Bean Spinach Artichoke Stew
- 2 tablespoons salted butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- ½ teaspoon sea salt
- 20 twists black pepper
- 1 teaspoon hot red pepper flakes
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ cup all purpose flour
- 1 (12-oz) jar artichoke hearts in brine, drained and chopped
- ¼ cup pitted Kalamata olives, sliced
- ½ cup dry white wine (I used Sauvignon Blanc)
- 3 cups cooked white beans (or 2 14-oz cans, drained and rinsed)
- 1 ½ cups vegetable broth
- ⅓ cup whole milk
- ½ cup crumbled feta
- ½ cup shredded pecorino
- 4 packed cups chopped spinach or kale
Instructions
- Cook the potatoes: Place the potatoes and garlic in a large pot and cover with a few inches of water. Add a couple of pinches of salt. Bring to a boil over high heat and then turn down heat to medium-high, or whatever temperature allows you to maintain a boil. Cook, stirring occasionally, until very tender, 12-15 minutes. Drain and reserve ½ cup of the cooking water. Return the potatoes and garlic to the pot and mash using a potato masher. Then, mix in the butter, milk, salt, pepper, and ⅓ cup of the cooking water. If too dry, add the remaining cooking water.
- Meanwhile, while the potatoes are cooking, prepare the white bean stew: In a large (10-12-inch), oven-safe skillet, melt the butter over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 8 minutes. Add the salt, pepper, hot red pepper flakes, rosemary, oregano, and thyme. Sprinkle in the flour and cook for 2 more minutes.
- Next, add the artichokes, olives, and wine. The mixture will thicken. Add the white beans and vegetable broth. Bring to a simmer over medium heat, then turn down heat to low and stir in the milk, feta, pecorino, and spinach or kale.
- Preheat the oven to 350 F. Spoon the mashed potatoes evenly over the white bean stew and carefully spread out in an even layer.
- Transfer the skillet into the oven and bake for 30 minutes. Allow to sit for 5-10 minutes before serving. NOTE: It’s a good idea to place a baking sheet on the shelf under the shepherd’s pie while it’s baking so that if it bubbles over, the baking sheet will catch it and you won’t make a mess of your oven!
- Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
Keywords: white bean shepherd’s pie with spinach and artichokes
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