Vegetarian Shepherd's Pie

Who says shepherd’s pie needs a shepherd?

This meatless version builds its foundation on a thick puree of pinto beans, black beans, and chickpeas blended with garlic and crushed tomatoes. That bean layer is packed with protein and has the kind of hearty, stick-to-your-ribs texture that makes you forget there’s no meat in the pan.

On top of that goes a sauteed mix of red and green bell peppers and zucchini in a quick tomato sauce, bright and just a little sweet from the peppers.

Then the whole thing gets crowned with a thick blanket of mashed potatoes and baked until the top turns golden and slightly crispy at the edges.

A dusting of paprika finishes it off. This is the kind of weeknight dinner that earns a permanent spot in the rotation.

Kitchen Tips

• Puree the bean mixture until truly smooth. Chunky bean layers won’t hold the pie together.
• Don’t overcook the peppers and zucchini. You want them tender but still with a little bite for texture contrast.
• Spread the mashed potatoes all the way to the edges of the pan to seal in the filling.
• Let the pie rest for five minutes after baking so it slices cleanly.