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Ben Hartung

Roasted Vegetable Harvest Shepherd's Pie

Adapted from George Brown College Vegetation Arts 1 recipe. Unlike a regular shepards pie, this should not be served as a main because there is little protein in the dish from the beans - (60 g total or 10g per portion). Instead serve it s a side with a protein - try a oven patty. Serve with gravy
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 people
Course: Side Dish
Ingredients Method

Ingredients
  

Filling
  • 1500 g chopped veggies (rutabaga, onion, swiss chard or kale, pepper, zucchini, onion)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 branches rosemary chopped
  • 2 branches thyme chopped
  • 1 head garlic (10 cloves)
  • 1/2 teaspoon olive oil
  • 1 can (540ml) navy beans drained and rinsed
Potato Topping
  • 1 kg (about 4 large) russet potatoes
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon white pepper
Sauce
  • 1 tablespoon olive oil
  • 4 teaspoon flour
  • 1 cup milk
  • 1 can (540ml) navy beans drained and rinsed
  • 2 tablespoon parsley minced
  • 1 teaspoon thyme
  • teaspoon rosemary
  • 1/8 teaspoon cayenne

Method
 

Filling
  1. Toss veggies with oil, salt, and pepper. Place on a parchment paper-lined baking sheet and roast at 400°F (200°C) until tender, about 45 minutes.
  2. Slice the top off the head of garlic to expose the tips. Drizzle the cut garlic with olive oil. Wrap in foil and bake until very soft, 45 to 60 minutes. Squeeze roasted garlic from the head and set aside for the sauce.
  3. Combine all cooked vegetables in a large bowl along with the navy beans.
    4. Prepare ahead of time if needed
Sauce
  1. Heat olive oil in a saucepan over medium-low heat. Stir in the all-purpose flour and cook for 30 seconds (do not brown). Slowly whisk in a few tablespoons of the milk. Whisk well. Gradually add the remaining milk, whisking thoroughly after each addition until the sauce is smooth before adding more milk.
  2. Place the béchamel in a tall, narrow container with the roasted garlic and remaining sauce ingredients. Purée using an immersion blender.
    3. Prepare ahead of time if needed
Potato Topping
  1. Peel and chop potatoes into 1-inch pieces. Place in a pot and cover with 3 inches of cold water. Bring to a boil. Cook until potatoes are just tender. Drain in a colander. Pass potatoes through a ricer or potato masher into a large bowl.
  2. Add milk to potatoes, salt and white pepper and stir to combine.
    3. Do not do this ahead of time - potatoes do not keep well or freeze well.
Assembly
  1. Stir the sauce into the roasted vegetables. Adjust seasoning if needed.
  2. Coat one 9 × 13-inch pan with oil. Pour filling into the pan and press down firmly. Spread or pipe the potato topping over the vegetables.
  3. Bake at 400°F (200°C) with convection until heated through and bubbling, about 30 to 45 minutes.