Farmer's Market Shepherd's Pie

Ingredients

• Potato

  Flesh and skin, raw

  6 potato, large or 2.21kg

• Almond milk

  Plain

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cornstarch

  3 tsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  3 cloves, minced or 9g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalk, medium or 80g

• Mushrooms

  White, raw

  1 ½ cup, pieces or slices or 105g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Green beans

  Snap beans, raw

  1 ½ cup, pieces or 150g

• Corn

  Sweet, yellow, raw

  1 ear, large yields or 143g

• Asparagus

  Raw

  1 cup or 134g

• 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

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Bring a large pot of salted water to a boil. Add cubed potatoes and cook until very tender, about 15 minutes. Drain well, then mash with almond milk and half of the olive oil until smooth. Season lightly with salt and pepper and keep warm.
2. In a small bowl, whisk the cornstarch with the water to make a smooth slurry; set aside.
3. Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sauté the onions for about 5 minutes. Add the garlic, carrots, celery, and mushrooms; cook, stirring, about 3 minutes more.
4. Reduce heat to medium. Stir in the vegetable broth, soy sauce, cornstarch slurry, kidney beans, green beans, corn, asparagus, thyme, rosemary, and sage. Simmer until the vegetables are tender and the sauce thickens slightly, 10–15 minutes. Season to taste with salt and pepper, then fold in the spinach just until wilted.
5. Spoon the mashed potatoes evenly over the filling, smoothing to the edges. Set the oven to broil and place the skillet under the broiler until the top is lightly browned, 1–2 minutes. Let rest 5–10 minutes before serving so the sauce sets. Garnish with a pinch of thyme if desired.