I have been reading about the great properties of kale but actually eating it is a different story. So I made up this creamy vegetable sheppard pie to disguise the kale. It worked! I got my serving of leafy greens today. Bring on the antioxidants!
Vegetable Sheppard Pie
2T avocado oil
2 cloves garlic
2T dried basil
1T dried thyme
14oz crushed tomato (I used 1/2 can of San Marzano)
13.5oz can coconut milk, divided
1c frozen green beans
15.5oz can canelli beans
salt
pepper
1 large zucchini
1 bunch kale
5c potato (2 large)
1 medium carrot
1/4t nutmeg
6T parmesan, divided (optional)
3T french fried onions
Preheat oven to 375F.
Peel potatoes and carrot, chopping into 1″ chunks. You need about 5 cups of potatoes and 1 carrot. In large saucepan, cover with cold water 1″ above potatoes. Bring to boil then simmer for 15 -18 minutes, until vegetables are soft.
While potatoes are boiling, start filling. In large pot over medium heat, heat 2T avocado oil. When the oil is hot add 2 cloves garlic minced, 2T basil, and 1T thyme. Sauté, stirring constantly for 30-60 seconds (until you can smell it). Add 1/2 can San Marzano tomatoes (crushed or diced), 1 1/2c coconut milk (reserve rest), 1 can canelli beans drained, 1c green beans, 1t salt, and 1/2t pepper. Bring to boil and simmer for 10-12 minutes (will thicken a bit).
Cut 1 large zucchini in half long ways then slice in 1/2″ pieces (about 2 cups). Chop 1 bunch kale to small pieces. Add zucchini and 2 handfuls of kale to tomato mixture (the rest I add to my scraps bag to make stock). Cook for 10 minutes more, the vegetables should be tender but not mushy.
When the potatoes are boiled, drain, reserving the water. Mash the potato mixture adding the rest of the coconut milk, 1/4t nutmeg, 1/2t salt and 3T parmessan (if using). Add some of the reserved water until the potato mixture is smooth.
Pour stew into 2.5quart dish. Spread the mashed potatoes over the top. Spread out the potatoes to reach the edge and then run a fork over the top to make ridges. Set casserole dish on a cookie sheet. I covered mine in aluminum foil for easy cleanup.
Bake at 375 for 25 minutes.
Add 3T parmessan (if using) and 3T french fried onions to top and bake an additional 5-8 minutes (until onions are crisp and cheese is melted).
Let sit for 10 minutes before serving.
