Description
A cozy, family-friendly Shepherd’s Pie made with creamy Doudlah Farms Great Northern Beans, savory vegetables, and a golden mashed potato topping. Comfort food that’s wholesome, hearty, and straight from the farm.
Ingredients
- 3 cups Doudlah Farms dried Great Northern Beans (cooked and drained)
- 2 tablespoons olive oil
- 1 pieces yellow onion, diced
- 3 pieces carrots, diced
- 2 pieces celery ribs, diced
- 3 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cups frozen peas
- 1 cups vegetable broth
- 1 tablespoons Worcestershire sauce
- 1 teaspoons dried thyme
- 0.5 teaspoons dried rosemary, crushed
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.3 teaspoons black pepper
- 2.5 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- 0.5 cups milk
- 0.5 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for topping
Instructions
- Cook the Great Northern Beans: If using Doudlah Farms dried Great Northern Beans, soak 3 cups Doudlah Farms dried Great Northern Beans (cooked and drained) overnight and cook until tender, about 1–1.5 hours. Drain and set aside.
- Boil the potatoes: Place 2.5 pounds Yukon Gold potatoes, peeled and cubed in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15–18 minutes. Drain and return to the pot.
- Make the mashed potatoes: Add 4 tablespoons butter and 0.5 cups milk to the drained potatoes. Mash until smooth and creamy. Season with a pinch of salt and pepper. Stir in 0.5 cups shredded cheddar cheese until melted. Set aside.
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Cook the filling vegetables: Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add 1 pieces yellow onion, diced, 3 pieces carrots, diced, and 2 pieces celery ribs, diced. Cook, stirring occasionally, until softened, about 6–7 minutes.
- Build the filling: Add 3 pieces garlic cloves, minced and cook for 1 minute until fragrant. Stir in 2 tablespoons tomato paste and cook for another minute, letting it deepen in color. Add 1 cups vegetable broth, 1 tablespoons Worcestershire sauce, 1 teaspoons dried thyme, 0.5 teaspoons dried rosemary, crushed, 0.5 teaspoons smoked paprika, 0.5 teaspoons salt, and 0.3 teaspoons black pepper. Stir to combine and bring to a simmer.
- Add the beans and peas: Gently fold in the cooked Great Northern Beans and 1 cups frozen peas. Using the back of a spoon, lightly mash about a quarter of the beans to thicken the filling. Simmer for 5 minutes until the liquid reduces slightly.
- Top with mashed potatoes: If not using an oven-safe skillet, transfer the filling to a 9×13-inch baking dish. Spread the mashed potatoes evenly over the top of the filling. Use a fork to create ridges across the surface for a golden, crispy finish.
- Bake: Place the skillet or baking dish in the oven and bake until the potato topping is golden brown and the filling is bubbling around the edges, about 25–30 minutes.
- Rest and serve: Let the Shepherd’s Pie cool for 10 minutes before serving. Garnish with 2 tablespoons fresh parsley, chopped, for topping and enjoy!
Notes
Tips for families: This is a fantastic make-ahead meal — assemble the full pie, cover with foil, and refrigerate for up to 24 hours before baking (add 10 extra minutes to the bake time). Kids love the creamy mashed potato top, and you can sneak extra veggies into the filling without anyone noticing. For a St. Patrick’s Day twist, stir a handful of chopped cabbage into the filling. Doudlah Farms Navy Beans or Canary Beans also work beautifully as a substitute. Proudly made with Doudlah Farms Regenerative Organic Certified® & Tested Clean™ Great Northern Beans.
