tuscan-style shepherd's pie
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.
prep time
45 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 1/2 cups coarse cornmeal
- 3/4 teaspoon salt, plus more for seasoning
- 1 medium yellow onion, diced
- 1 medium carrot, peeled, diced
- 2 - celery stalks, diced
- 4 cloves garlic, peeled, minced
- 1 teaspoon minced rosemary
- 1 teaspoon minced thyme
- 2 large yukon gold potatoes, diced
- 2 cups vegetable stock
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- - freshly ground black pepper
How To Make tuscan-style shepherd's pie
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Step 1Bring 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.
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Step 2Place 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.
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Step 3Spoon beans into an 8-inch square baking dish and spread polenta over the top. Bake at 350 degrees for 20 minutes.
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Step 4NOTE: Polenta takes the place of mashed potatoes in this pie.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Vegetables
Category:
Savory Pies
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#high-fiber
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