Ultimate 16-Bean Shepherds Pie

• 1 package Dakota’s Pride 16 Bean Soup Mix (20 oz)
• 6 cups vegetable broth (for cooking beans)
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup mushrooms, finely chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp thyme
• 1 tsp rosemary
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 cup vegetable broth (for the filling)
• 2 tsp cornstarch or flour (optional, for thickening)
• Salt and black pepper to taste
• 4 cups mashed potatoes (made with butter, cream, and garlic)
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp butter (for topping)
• Paprika or thyme for garnish
Instructions
1. Rinse and soak beans overnight. Drain and cook in 6 cups vegetable broth for 1.5 hours until tender. Drain and set aside.
2. Heat olive oil in a skillet. Sauté onion, garlic, carrots, and celery for 5–7 minutes. Add mushrooms and cook until browned.
3. Stir in tomato paste, smoked paprika, cumin, thyme, and rosemary. Add beans, peas, corn, soy sauce, balsamic vinegar, and 1 cup vegetable broth. Simmer 10 minutes. Thicken with cornstarch if needed. Season with salt and pepper.
4. Prepare mashed potatoes with butter, cream, garlic, and Parmesan if using.
5. Preheat oven to 375°F. Spread filling in a baking dish. Top with mashed potatoes, create ridges with a fork, dot with butter, and sprinkle with paprika or thyme.
6. Bake 30 minutes until golden. Broil 2–3 minutes for crispness. Let cool slightly before serving.

(I’m using the beans I have on hand. Any mix should do! ).

(I used ChatGPT to help draft the recipe and and to make the thumbnail. When I get all the ingredients and cooking steps it I’ll re upload the recipe)

6 servings, about $2.50 a serving, $15.00 for whole meal.

You can reserve one cup of the broth from cooking to use for the mixture later.*