The traditional and budget-friendly Irish recipe with a twist! This meatless Rustic Mung Bean Shepherd’s Pie is gluten-free, vegan, and allergy-friendly. Whether you’re in need of a easy family dinner to serve a crowd of just need some healthy comfort food, this cottage pie is the way to go!
The glory! The pride! This is a celebration and a recipe long overdue! Just in time for St. Patrick’s Day I had to get a shepherd’s pie recipe done, not only for you readers of the blog, but also myself! My strong Irish roots have been crying over the fact that I’ve never had shepherd’s pie…ever! A classic dish that I never even had when I was younger and had a non-restricted diet! At least I saved myself with Irish Soda Bread last year!
Before my excitement gets the best of me, let me ramble about some facts! “Shepherd’s Pie” refers to the pie when lamb is used; “Cottage Pie” refers to the pie when beef is used, but always, it is topped with beautiful white potato <3 That’s what the Irish are known for, which is funny. I never realized, but I guess it makes full sense that potatoes are my favorite food and I’m Irish! It was destiny, my friends! The pie is such an easy “peasant” food to make with minimal ingredients. The “ground” protein, 1 or 2 starchy veggies, tomato sauce, and the mashed potato top. To make this Strength and Sunshine-approved, I made a few tweeks of course, but kept it pretty classic and still simple!
As you could tell right away, I cooked this bad boy in the skillet! I always add the adjective “rustic” to the title when we get some iron involved 😉 The usual meatless swap you see vegans and vegetarians make is with lentils…well, I didn’t want to follow the crowd. That’s a lie…I almost did, but then I saw a bag of SPROUTED mung beans on sale at the store for $2.99 (guys, that never happens!) so my recipe idea quickly changed! I still couldn’t decide on just 1 or 2 starchy veggies for the filling so I went with all 3 typical ones! Peas, corn, and carrots (I used all frozen veggies to for even more no-fuss cooking)! I know you probably thought I’d use some sort of non-traditional potato, but I kept it real by using some little red skinned potatoes (un-peeled, by the way)!
From there the rest is history. Okay, I did add some nooch to the mashed potato. I had to par down the recipe while I was making it. My cast iron wasn’t big enough! It sure is a meal that keeps on giving. So hearty, comforting, easy, and “cheap” to make! And really, come on now, who wouldn’t want to dive into a pan with a thick layer of potatoes covering the extra goods?
Rustic Mung Bean Shepherd’s Pie (Gluten-Free, Vegan)
- Mashed Potatoes
- 3 Large Red Skinned Potatoes (boiled, about 4 cups mashed)
- ½ Cup Unsweetened Non-Dairy Milk
- 1 TB Nutritional Yeast
- 3 Cups Cooked Sprouted Mung Beans
- 2 Cups Sliced Carrots
- 2 Cups Corn
- 2 Cups Peas
- 1 Cup Diced Sweet Onion
- 1 Cup Unsalted Plain Tomato Sauce
- 2 TB Tomato Paste
- 2 Tsp Coconut Aminos (optional)
- 1 Tsp Minced Garlic
- 1 Tsp Dried Thyme
- 1 Tsp Dried Rosemary (crushed)
- ½ Tsp Black Pepper
- 2 Tsp Dried Parsley (to top)
- ½ Tsp Smoked Paprika (to top)
- Preheat the oven to 375°F.
- Cut and boil the potatoes, unpeeled, in a large pot and mash with the milk and nutritional yeast; set aside.
- In a large seasoned cast iron skillet, add all of the filling ingredients and saute for 10 minutes until the veggies are soft.
- Flatten out the filling and then top with the mashed potatoes, smoothing out the top. Sprinkle on the smoked paprika and parsley.
- Bake in the oven for 20-25 minutes until the potatoes become slightly golden around the edge of the pan.
So good! That first scoop, I swear I could here the food angels sing! Now I know what I’ll be making again for St. Patrick’s day along with some soda bread and what you’ll be making too, regardless if you’re Irish or not! Let’s get out those cast irons and get rustic!
So tell me:
+ Have you ever had Shepherd’s Pie or are you late to the game like me?
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