Name: White Bean Spinach Artichoke Shepherd's Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 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; 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

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

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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

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