Winter is in full force here in the Midwest and it calls for warm, comforting food like Salsa Verde Shepherd’s Pie. Salsa verde in Shepherd’s Pie?! Yes you read that right! A simple homemade roasted salsa verde creates the liquid base for the white bean Shepherd’s Pie. The salsa pairs beautifully in this white bean and veggie base casserole. Perfect comfort food for a cold, winter’s night!
There are a few steps involved in the process of making the Salsa Verde Shepherd’s Pie. First, the mashed potato layer needs to be made. Instead of using lots of vegan butter, I like to use a little bit extra virgin olive oil to keep the potatoes a little on the lighter side. While the potatoes are cooking, the roasted salsa verde is made. Roasting the tomatillos, jalapeños, and garlic really brings out their flavor. I used both jalapeños and let me tell you this salsa was spicy! Sometimes you just never know how spicy your peppers will be. I recommend roasting two peppers to start with. If you aren’t sure on how spicy you want the sauce, add one pepper to the blender. After the sauce is blended, taste and see if you want the sauce spicier and if you do, just add the second pepper and blend!
After the mashed potato layer and the salsa verde are done, it is time to start the white bean and veggies. I like using white beans because they don’t over power the salsa verde. I like to add a few veggies to the beans: carrots for sweetness and crunch, mushrooms for a little earthiness, and peas because I think every shepherd’s pie needs them. The pureed salsa verde gets added to the bean and veggie layer and then the whole thing is added to a baking dish. The mashed potatoes are layered right on top. The casserole goes into the oven until everything is warmed and the sauce is bubbling.
After the Salsa Verde Shepherd’s Pie comes out of the oven, I like to let it rest a few minutes before serving. You can serve the shepherd’s pie just how it is or you can garish it was a little chopped cilantro. I like to serve this with a little dollop of guacamole which really takes it to the next level! The avocado also helps to balance out the spiciness from the sauce.
This Salsa Verde Shepherd’s Pie is:
Warm, comfort food
A little bit spicy,
Perfect for a potluck &
Perfect for a cozy weekend dinner at home
It’s naturally gluten-free too!
If you make this recipe, be sure to tag us on Instagram #thymeandlove! I’d love to see what you are making!
For the potatoes:
For the Salsa Verde:
For the Bean + Veggie Base:
For the potatoes:
For the salsa:
For the Bean + Veggie Layer:
Recipe is adapted from Rick Bayless