Farmer's Market Shepherd's Pie

Ingredients

• Potato

  Flesh and skin, raw

  6 potato, large or 2.21kg

• Almond milk

  Plain

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalk, medium or 80g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Green beans

  Snap beans, raw

  ½ cup, pieces or 50g

• Corn

  Sweet, yellow, raw

  1 ear, large yields or 143g

• Asparagus

  Raw

  6 spear, medium or 96g

• Thyme

  Spices, dried

  1 ½ tsp, ground or 2g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Sage

  Spices, ground

  ¼ tsp or 0.2g

• Salt

  Table

  3 tsp or 18g

• Pepper

  Spices, black

  2 tsp or 4g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Cut potatoes into 1 inch cubes. Add to a large pot, cover with water, and bring to a boil. Simmer until tender, about 15 minutes. Drain, add almond milk and olive oil, mash to desired consistency. Season with sea salt and pepper to taste. Set aside in a warm place.
2. Combine cornstarch with 2 tbsp water; set aside.
3. In a cast iron skillet, heat olive oil over medium-high. Sauté onions for 5 minutes, then add garlic, carrots, celery, and mushrooms; sauté for 3 more minutes. Reduce heat to medium, add vegetable broth, soy sauce, cornstarch mixture, kidney beans, green beans, corn, asparagus, and herbs; simmer for 10 to 15 minutes until tender. Season with salt and pepper. Stir in spinach until wilted.
4. Spoon mashed potatoes evenly over the vegetable filling. Optionally, garnish with thyme or paprika. Broil for a minute or two for a browned top. Let set before serving. Sauce thickens upon standing.