Skillet Gardener’s Pie
"I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead...."
INGREDIENTS
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2 pounds Yukon gold or red potatoes
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1/2 cup soy milk
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salt and pepper, to taste
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1 large onion, diced
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2 cloves garlic, minced
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2 large carrots, diced
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2 ribs celery, diced, leaves minced and reserved
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8 ounces mushrooms, diced
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2 cups fat-free vegetable broth
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16 ounces kidney beans, cooked
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2 cups green beans, cut in 1″ pieces
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1 1/2 teaspoons thyme
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2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
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1/4 teaspoon sage
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2 cups baby spinach leaves, packed
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1 tablespoon cornstarch
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2 tablespoons water (or veg. broth)
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extra rosemary for garnish
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