White Bean Shepherd's Pie {Vegan & GF}

This vegan and gluten-free White Bean Shepard's Pie recipe is both tasty and easy to make. With a little planning you can prepare this satisfying meal in about an hour.

White Bean Shepherd's Pie {Vegan & GF}

Ingredients
Cauliflower Sauce
  1. 16 oz frozen cauliflower florets about 5 cups
  2. 3-5 cloves garlic adjust to taste
  3. 2 cups low sodium vegetable broth
  4. 2 cups water
  5. 1/2 cup unsweetened almond milk
  6. 2 Tbsp. olive oil
  7. 1/2 Tbsp. arrowroot powder
  8. 1 tsp. fine sea salt
  9. 1/4 tsp. ground black pepper

White Bean Filling
  1. 32 oz canned navy beans low sodium, rinsed and drained
  2. 16 oz frozen mixed vegetables
  3. 1 cup onion chopped, fresh or frozen, I use frozen to save time
  4. 2 cups frozen broccoli florets
  5. 2 stalks celery chopped
  6. 1/4 cup water
  7. 2 tsp. dried thyme

Mashed Potato Topping
  1. 8 potatoes medium, I like to use Yukon Gold
  2. 2 cups low sodium vegetable broth
  3. 2 cups water
  4. 3/4 cup unsweetened almond milk (or more if needed)
  5. 1/2 Tbsp. olive oil
  6. 1 tsp. dried parsley
  7. 1/2 tsp. fine sea salt
  8. 1/8 tsp. ground black pepper

Instructions
Cauliflower Sauce
  • Place cauliflower, 2 cups of vegetable broth and 2 cups of water in a large saucepan, cover and bring to boil.
  • Reduce heat to medium low and simmer for approximately 15 minutes or until cauliflower is tender when pricked with a fork.
  • Drain cauliflower, reserving 1 cup of cooking liquid.
  • Place cauliflower, 1 cup cooking liquid, ½ cup almond milk, 2 tbsp. olive oil, ½ tbsp. arrowroot powder, garlic, 1 tsp. salt, and ¼ tsp. pepper in a high-speed blender.
  • Blend on medium-high until mixture is creamy. (I used variable speed 7 on my Vitamix for about 30-40 seconds.)
White Bean Filling
  • Preheat oven to 400 degrees.
  • While cauliflower is cooking, add ¼ cup of water to a 5-quart sauté pan.
  • Add mixed vegetables, broccoli, onion, and chopped celery, cover and cook on medium high. Stir occasionally.
  • Reduce heat to medium once pan is fully heated and continue to cook for about 15 minutes or until vegetables are tender.
  • Add navy beans, 1 tsp. thyme and cauliflower sauce to vegetables and stir until well mixed.
  • Spoon mixture into a 9x13 pan and spread evenly.