I first heard about shepherd's pie after reading Harry Potter and looking up recipes for a HP themed
2 cups cooked great northern beans if using canned one can will do.
1/2 tvp dry but reconstitute before using in recipe
1tsp oil; could use water or more broth if oil free
1 large onion chopped
1 heaping Tbsp. chopped/minced garlic
5 med button mushrooms quartered and sliced
1 Tin tomatoes(400g) (Muir Glen 14.5oz diced no salt added)
2 carrots quartered and sliced thinly
1.5c. Fresh green beans cut to 1/2 inch in length
1/2c frozen peas (optional)
3/4pint/1.5c. No sodium added vegetable broth (Kitchen Basics No Salt Stock, Vegetable)
2Tbsp tomato paste
1/2tsp Better Than Bouillon Vegetarian No Beef Base.
4 biggish potatoes
knob of butter( Earth balance or more broth/ nondairy milk of choice for no oil)
Salt, pepper, mixed dry herbs (1/2 tsp; thyme, sweet Hungarian paprika, salt. 1/4tsp; black pepper, oregano. 1/8tsp cayenne(optional) 2 Tbsp. parsley flakes)
Heat oil to med high in a large heavy bottomed pan, fry chopped onion until transparent and just starting to brown up a bit, at garlic and mushrooms stir and cook another 1-2 min until the garlic starts to get very fragrant and lightly brown.
Add carrot and cook stirring occasionally for next 8-10 min. Add tomatoes and cook vigorously until tomato juice has evaporated and you are left with a thick tomatoey gravy now add remaining ingredients aside from potato and butter. Stir very well make sure the bottom is free of any stuck bits that may burn, reduce heat and simmer for 1/2 hour, stirring occasionally. Preheat oven to 425F