Three-Bean Potato Pie, a.k.a Vegetarian Shepherd’s Pie

If you don’t have a large, flameproof casserole, just make the filling in a large, heavy-bottomed saucepan, then transfer to a lightly greased 10-cup roasting pan before baking.

Ingredients

• Sweet potatoes and russet potatoes, for a total of 3 lbs. (Lori likes 2lbs. sweet, 1 lb. russet), all peeled and cut into 1½-inch cubes
• 2 T. unsalted butter
• 4 T. cream or milk
• 1 T. olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, finely chopped
• 1 stalk celery, finely chopped
• 1 large leek, white part only, trimmed, washed and thinly sliced
• 1 T. chili flakes
• 1 t. smoked paprika
• 1 T. tomato paste
• 4 T. red wine
• 1 C. vegetable broth
• ½ C. rough-chopped parsley
• ½ C. rough-chopped basil
• ¼ C. rough-chopped oregano
• salt and pepper
• 6 C. tender spinach leaves
• 1 15 oz. can each of adzuki, cranberry and kidney beans (or create your own three-bean blend)
• 1 C. grated or shredded Parmesan, plus more for serving
• ½ C. toasted pepitas (optional)

Directions

1. Place potatoes in a large saucepan of salted water, bring to boil, then reduce heat and simmer until potatoes are soft (12-15 minutes). Drain, then return to pan and use a potato masher to mash to a nearly lump-free consistency. Add butter and cream, stir to combine, then cover and set aside.

2. Preheat oven to 400 degrees.

3. Heat oil in large, flameproof casserole over medium heat. Add onion and garlic, and cook, stirring often, until soft (4-5 minutes). Add carrot, celery, leek and chili flakes and cook an additional 4-5 minutes, stirring often, until soft and fragrant. Stir in paprika and tomato paste to coat, then add wine, broth and herbs. Stir, season with salt and pepper to taste, then lower heat and simmer gently for 15-20 minutes. The liquid around the vegetables should have thickened slightly.

4. Add the spinach and stir gently for two minutes, so that it begins to wilt slightly. Add the beans and stir gently for 1 minute more. Remove from heat, add more salt and pepper if needed, then spoon the mashed potatoes over the top. Sprinkle over 1 C. Parmesan, transfer to oven, and bake for 20-25 minutes, or until golden brown and just beginning to bubble at the sides.

Serve with extra Parmesan and, if you wish, toasted pumpkin seeds.

Source: Lori Skelton, adapted from “What Katie Ate On The Weekend” by Katie Quinn Davies