• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » All Recipes

    White Bean Spinach Artichoke Shepherd’s Pie

    Published: Feb 9, 2022 Last Modified: Feb 9, 2022 by Allison

    12 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    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

    1. 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.
    2. 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.
    3. 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.
    4. Preheat the oven to 350 F. Spoon the mashed potatoes evenly over the white bean stew and carefully spread out in an even layer.
    5. Transfer the skillet into the oven and bake for 30 minutes. Allow to sit for 5-10 minutes before serving.
    6. 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

    • 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!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    overhead shot of the white bean shepherd's pie in the skillet it was baked in on a wooden board

    White Bean Spinach Artichoke Shepherd’s Pie


    • Author: Allison
    • Total Time: 1 hour
    • Yield: 6 large servings 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    This cozy, comforting, and healthy white bean spinach artichoke shepherd’s pie is delicious! 


    Ingredients

    Scale

    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

    1. 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. 
    2. 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. 
    3. 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. 
    4. Preheat the oven to 350 F. Spoon the mashed potatoes evenly over the white bean stew and carefully spread out in an even layer. 
    5. 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!
    6. Enjoy! 
    • Prep Time: 30 minutes
    • Cook Time: 30 minutes
    • Category: Main Course

    Keywords: white bean shepherd’s pie with spinach and artichokes

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

    « One Skillet Berbere Chicken
    Healthy Banana Oat Flour Muffins »

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...