November 11, 2018

Vegan Shepard’s Pie with White Beans and Kohlrabi

Warm, filling and protein-packed, this individual sized vegan Shepard’s pie are a weeknight favorite. A layer of spiced, green-chile and white wine lentils are followed by hearty white beans in rich, herbed tomato sauce, sprinkled with gooey vegan cheese, and topped with a light, flavorful, creamy mashed kohlrabi. The recipe makes four personal sized pies, for four hungry adults, and is sure to leave everyone feeling full and satisfied. The fillings can be made earlier in the week, making assembling and baking a quick, no-hassle weeknight dinner.

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The Gift of Beans

This recipe came about as a direct result of a present my mother bought me. Many years ago for Christmas, I purchased for her an order of heirloom beans from a company based out in California, Rancho Gordo. I was blown away by how different their beans were from the ones I was used to- all rich and flavorful, each different from the last. Years went by, and many orders of beans came in, for my mother and myself- you can see evidence of their presence in some of my recipes, like this Wild Morel Mushrooms and Christmas Lima Beans over Pasta. This year she gave a gift that has made me start eating their beans at a much faster rate- a membership to the ever sold-out Bean Club. It’s meant that no matter how many beans I eat, there are always more- which is definitely not something I’m complaining about. Not only are these beans delicious, but they are an incredibly earth-friendly crop, and are also seen as prominent features of some of the world’s healthiest countries diets. So that’s how this vegan Shepard’s pie started- from the middle bean layer, and the top and bottom were made to match it. For my white bean layer, I used Cassoulet beans, but any large white bean should work well.

Looking for Bean Recipes? Try one of these!

Making this Layered Shepard’s Pie

To make this vegan Shepard’s pie, I recommend cooking the fillings ahead of time and storing them in the refrigerator until you’re ready to cook them. Otherwise you do have to worry about timing, and cooking more than one layer at once (which is definitely doable, but especially on a busy weeknight might be hard).

The Lentil Layer

The lentils are made with white wine and green chile powder. Green chile in lentils is something that started when my boyfriends sister (a resident of New Mexico) sent us some for Christmas. We have used a pinch of the green chile powder here and there, but it eventually became a stable in lentils, where, with white wine, garlic, and onion, it is incredibly delicious. So in our house, it is assumed that lentils will be seasoned with green chile powder.

The White Bean Layer

The next layer is the bean layer- I already talked a little about this part, but the basic is use a nice, hearty, white bean, and surround it with a very simple tomato sauce. I added a thin layer of vegan cheese next- this is totally optional (I know some people don’t love vegan cheese), I made it with and without, and both are tasty. I do like the cheese though, because it adds a really nice meltiness to the dish.

The Kohlrabi Topping

The final layer is what would traditionally be a mashed potato crust, but I changed it just a little bit to use kohlrabi, a delicious vegetable that’s currently in season in New England. For those of you who are new to kohlrabi, it literally translates to “cabbage turnip”, which isn’t a bad name for the flavor. I would probably call it “turnip broccoli potato cabbage”, (in the original German, “Ruebebrokkolikartoffelkohl”), but I also do understand that it might not be the most graceful of names. For those of you concerned with health, kohlrabi is a healthier option to the baked potato. For those concerned with taste, the turnip and broccoli tastes in the vegetable make them a much more interesting alternative to the potato. After you assemble the layers, bake for around 30 minutes. If you want to add a little more color to your mashed kohlrabi, you can turn on the broiler for just a couple minutes- but make sure to keep a close eye on them!

Layered White Bean, Lentil and Kohlrabi Shepard’s Pie

Layered White Bean, Lentil and Kohlrabi Vegan Shepard’s Pie

Ingredients

For the Lentils

2 cloves garlic, minced
½ onion, diced
½ tsp. dried cumin
1 ½ tsp. green chili powder
2 tsp. nutritional yeast
1 cup dry green lentils
½ white wine
1 cup water

For the Beans

1-2 cloves garlic, minced
½ onion, diced
2-3 cups of cooked white beans (I used cassoulet) (start at one cup dried)
1 15 oz. can diced tomatoes
1 tsp. dried parsley
1 tsp. dried basil
½ tsp. dried oregano
Salt and pepper, to taste

Other Ingredients

One large kohlrabi, or several smaller ones, about 1.5 lbs. in total. Skinned, diced, and boiled until soft.
2 tbsp. vegan butter
½ tsp. dried thyme
Salt and pepper, to taste
½ cup vegan cheese (optional)

Instructions

Start by cooking the lentils. Heat a small amount of oil in a large skillet, and add the onions and garlic, sautéing until they become fragrant. Add the spices (without the salt), and toast gently, stirring well, for a minute or two. Next add the dry lentils, and stir until they’re all coated in the spices. Finally, add the water and wine, bring to a boil and reduce to a simmer and cover. Cook until soft, checking occasionally, and adding more water if needed. Set aside.
While this is cooking, start the beans. Heat oil and add onions and garlic. And the spices and tomatoes, and stir before gently folding in the beans. Bring to a simmer, for 5-10 minutes, before setting aside.
Combine the cooked kohlrabi, vegan butter, thyme, and salt (to taste), and mash well with a potato masher, until it is fairly smooth.
Preheat the oven to 375°F (190°C), and begin to assemble the pot pie. In found single-sized pieces of oven-safe crockery, first layer the lentils, then the beans, then a small amount of vegan cheese (optional), and finally the mashed kohlrabi. Cook in the oven for 30 minutes. If you would like a little more color on your kohlrabi, turn on the broiler and watch until it’s reached the desired shade.

https://veryveganval.com/2018/11/11/layered-white-bean-lentil-and-kohlrabi-vegan-shepards-pie/

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Let’s hear from you…

What types of fillings do you like in vegan Shepard’s pie?
What are some of your favorite ways to eat beans? How do you incorporate them in your diet?
Should I petition to rename the kohlrabi “Ruebebrokkolikartoffelkohl”? Are there any other vegetables I should be adding in the name? Who exactly is it I should be petitioning?