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
- 1/3 cup whole milk
- 3/4 teaspoon sea salt
- 20 twists black pepper
- 1/3–1/2 cup reserved cooking water from potatoes
White Bean Spinach Artichoke Stew
- 2 tablespoons salted butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 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
- 1/4 cup all purpose flour
- 1 (12-oz) jar artichoke hearts in brine, drained and chopped
- 1/4 cup pitted Kalamata olives, sliced
- 1/2 cup dry white wine (I used Sauvignon Blanc)
- 3 cups cooked white beans (or 2 14-oz cans, drained and rinsed)
- 1 1/2 cups vegetable broth
- 1/3 cup whole milk
- 1/2 cup crumbled feta
- 1/2 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 1/2 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 1/3 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