Shepard's Pie

This is a great recipe, and very easy to alter to fit whatever veggies and beans you have lying around in the house. We substituted a bunch of things for the veggies we had available, but I will list the original recipe here.

This recipe calls for no crust, but I can't eat pie without crust (it's the best part) so I added the pie crust recipe at the bottom.

Ingredients:

Filling

1 1/2 cups cooked navy beans or 1 can rinsed and drained
1 cup pasta sauce (make sure it is soy and gluten free)
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp coarsely chopped broccoli florets
1 1/2 cup corn niblets
2 cups packed chopped mustard greens or Chinese lettuce
1 cup sliced okra
1 medium onion, chopped
4 carrots, finely chopped
1 potato, peeled and chopped
2 tsp granulated sugar
2 tsp dried basil
paprika

Potato Topping

5 medium potatoes
1 tbsp olive oil
1/4 cup rice milk
1/2 tsp salt

In a large bowl, using a potato masher (or in a food processor), rougly mash beans. Stir in pasta sauce and soy sauce. Set aside.

In a large nonstick skillet, heat oil over medium heat. Add remaining ingredients and cook, stirring occasionally, for 8-10 minutes. Add mashed bean mixture and stir until well combined

Make the potato topping: In a pot of boiling water, cook potatoes until soft. Place in a bowl and mash together with olive oil, rice milk, and salt.

Transfer bean mixture to prepared casserole dish and spread out evenly. Add potato topping and smooth out. Sprinkle with paprika and bake 40 minutes.

recipe from: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes

Pie Crust

Ingredients:
1 1/2 cups Light Bean Flour Mix
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
3 tablespoons cold rice milk (or other non-dairy milk)

In a medium bowl, whisk together the flour mix, baking powder, sugar, and salt. Pour oil into a measuring cup and whisk in the cold milk with a fork until the two are blended. Pour the flour mix and stir until the mass is crumbly and almost sticks together

Pat the mixture into a 9" or 10" oiled pie tin. Form a medium-thick crust, shaping the edges and fluting the top, if desired.

If the pie is to be filled and baked, pour the filling in gently and bake according to the filling recipe.

When using a cooked filling, bake the crust in a preheated 400˚ F oven for 13 to 15 minutes. Cool before filling.

recipe from: The Gluten-Free Gourmet Cooks Fast and Healthy