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!

close up overhead shot of the shepherd's pie with a wooden spoon in it

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!

overhead process shot of the mashed potatoes

overhead process shot of the white bean artichoke stew

overhead shot of the stew right after the kale has been added

overhead shot of the mashed potatoes spread over top of the stew

overhead shot of the finished shepherd's pie on a wooden board

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

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.

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Enjoy!