Farmer's Market Shepherd's Pie

Ingredients

• Potato

  Flesh and skin, raw

  3 Potato large (3" to 4-1/4" dia) or 1.11kg

• Almond milk

  Plain

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sea Salt

  365 Everyday Value

  ¼ tsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  2 large (7-1/4" to 8-/1/2" long) or 144g

• Celery

  Raw

  2 stalk, medium (7-1/2" - 8" long) or 80g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup sliced or 72g

• Vegetable Broth

  Organic - 365 Everyday Value

  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 1/2" pieces or 50g

• Corn

  Sweet, yellow, raw

  1 ear, large (7-3/4" to 9" long) yields or 143g

• Asparagus

  Raw

  6 spear, medium (5-1/4" to 7" long) or 96g

• Thyme

  Spices, dried

  1 ½ tsp, ground or 2g

• Rosemary

  Fresh

  2 tsp or 1g

• 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 potatoes to a large pot and cover with water. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add milk and oil, mash and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.
2. Combine cornstarch and 2 tbsp water; set aside.
3. In a cast iron skillet, heat oil over medium-high, add onions and sauté for 5 minutes. Add garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes. Turn heat to medium, add the vegetable broth, soy sauce, corn starch mixture, kidney beans, green beans, corn, asparagus, and herbs; simmer for 10 to 15 minutes, until all vegetables are tender. Season with salt and pepper to taste. Add the spinach and stir until it wilts.
4. Spoon the potatoes evenly over the top of the filling and add a few sprigs of thyme or paprika for color, if desired. Place the skillet under the broiler for a minute or two to let the potatoes brown if you like.
5. Let set a few minutes and serve warm. Sauce will thicken upon standing if it isn’t thick already. Enjoy!