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:
- 3 Lbs Yukon Gold Potatoes, peeled and cut into big chucks
- 3/4 Non-Dairy Milk, warmed
- 2 Tablespoons Extra Virgin Olive Oil
- 3/4 Tsp Sea Salt, or to taste
- 1/2 Tsp Black Pepper
For the Salsa Verde:
- 1 Lb Tomatillos, husks removed and cleaned
- 2 Jalapeño Peppers
- 4 Garlic Cloves, unpeeled
- Large handful of fresh Cilantro
- 1/4 Cup Water
- 1/2 Tsp Sea Salt, or more to taste
For the Bean + Veggie Base:
- 1 Tablespoon Olive Oil
- 1 Large White Onion, diced small
- 1 1/2 Cups Carrots, thinly sliced
- 8 oz. Cremini Mushrooms, cleaned and diced
- 1 Cup Frozen Peas
- 3 Cups Cooked White Beans
- Salt and Pepper to taste
For the potatoes:
- In a large stockpot add the potatoes and cover with cold water. Salt the water and cover the pot. Bring to a boil then reduce to a simmer. Cook until the potatoes are just fork tender, about 15 minutes.
- Once the potatoes are tender, drain. Transfer back to the pot and start to mash them. Pour in the milk and olive oil. Continue to mash the potato until creamy. Then add salt and pepper. Set aside until needed.
For the salsa:
- Preheat your oven’s broiler. Cover a baking sheet with foil and place tomatillos, garlic, and jalapeños on top. Place the baking sheet as close to the broiler as possible. After 4 or 5 minutes turn the vegetables and roast the other side, everything should start to be starting to soften and turn a little black Cook for another 5-6 minutes until everything is cooked through. Once the vegetables are roasted, place on the stove top to cool down a little. Set your oven to 350 degrees.
- Once everything has cooled a little remove the stems of the jalapeños and remove the garlic peel. Transfer the tomatillos, jalapeños, garlic, cilantro, salt, and water to a blender. Puree until smooth. Taste and add more salt if needed. Set aside until needed.
For the Bean + Veggie Layer:
- In a dutch oven, heat the olive oil over medium heat. Add the onion and carrot and cook until they start to soften, about 8 minutes. Add the mushroom and cook for 5 more minutes. Add the peas, white beans, and reserved salsa verde. Turn off the heat and add salt, about 1/2 tsp and pepper to taste. It's important to season here because you won't be able to once it is done.
- Transfer the mixture to a 9 by 12 baking dish. Pour the bean and veggie mixture in an even layer. Next add the mashed potatoes. I like to use a rubber spatula to evenly spread the potatoes and work from the outside and work my way towards the center until there is an even layer.
- Bake in the oven for 20-25 minutes, until everything is heated and the sauce is bubbly. For extra brown color you can turn on the broiler at the end for a few minutes. Just make sure to keep an eye on it.
- Let the pie sit a few minutes before serving.
- This is totally optional but if you are feeling like you want something a little extra, I love to serve this shepherd's pie with a big scoop of homemade guacamole!
Recipe is adapted from Rick Bayless