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tuscan-style shepherd's pie

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Another wonderful meatless meal that is high in protein and fiber and low in fat. Cannellini beans are often referred to as white kidney beans and are often used in minestrone. This recipe came from "Forks Over Knives: The Cookbook" via the Indianapolis Star.

(1 rating)
yield 4 serving(s)
prep time 45 Min
cook time 20 Min

Ingredients For tuscan-style shepherd's pie

  • 1 1/2 c
    coarse cornmeal
  • 3/4 tsp
    salt, plus more for seasoning
  • 1 md
    yellow onion, diced
  • 1 md
    carrot, peeled, diced
  • 2
    celery stalks, diced
  • 4 clove
    garlic, peeled, minced
  • 1 tsp
    minced rosemary
  • 1 tsp
    minced thyme
  • 2 lg
    yukon gold potatoes, diced
  • 2 c
    vegetable stock
  • 2 can
    (15 oz.) cannellini beans, drained and rinsed
  • freshly ground black pepper

How To Make tuscan-style shepherd's pie

  • 1
    Bring 5 cups of water to a boil in a large saucepan. Whisk in cornmeal, a little at a time. Cook, stirring often, until this polenta mixture is thick and creamy, about 30 minutes. Season with salt and keep warm.
  • 2
    Place onion, carrot and celery in saucepan and saute over medium heat 5 minutes. Add water 1 to 2 tablespoons at a time to keep vegetables from sticking. Stir in garlic, rosemary and thyme; cook for 3 minutes. Add potatoes and vegetable stock and cook about 15 minutes. Add beans, season with salt and pepper and cook for 5 minutes longer.
  • 3
    Spoon beans into an 8-inch square baking dish and spread polenta over the top. Bake at 350 degrees for 20 minutes.
  • 4
    NOTE: Polenta takes the place of mashed potatoes in this pie.
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