By Sari Huhtala
Living in the forest forced me to rethink my approaches to healthy cooking, and from that was born a whole new, healthier way of crafting one of my favourite comfort foods – vegan shepherd’s pie.
Stovetop boosted shepherd’s pie
- 1 can of mixed beans, drained and rinsed
- 3 medium potatoes, boiled
- 2 medium sweet potatoes, boiled
- 1 large onion
- ½ cup nutritional yeast
- 2-3 tablespoons olive oil
- Reserved water from boiled potatoes
- Fresh or dried thyme and sage, chives if desired
- Salt and pepper to taste
- Sunflower, grapeseed or avocado oil for cooking
Boil potatoes and sweet potatoes until fully cooked. Leave skin on potatoes if they are organic, as it adds a nutritional boost. Drain, reserving about a quarter cup of potato water. Mash potatoes, adding water for consistency. Add olive oil and nutritional yeast. Mash thoroughly.
Pour beans into a bowl and mash with potato masher or fork, leaving some texture. Add herbs and salt and pepper.
In a frying pan, drizzle sunflower oil or other oil for cooking, and fry onions on stove set at medium-low, until caramelized. Add bean mixture and fry for about five minutes. Top with mashed potato mixture and serve out of frying pan.
Optional: Add cooked carrots and peas or other veggies as an additional layer before topping with mashed potatoes.
Sari Huhtala is the publisher and editor of Alive and Fit Magazine. She has over 25 years experience in journalism, over 15 years as a certified personal trainer and fitness specialist, as well as over 20 years as a wellness advocate.