Mushroom & Sweet Potato Shepherd’s Pie with Fresh Green Garbanzo Beans

Mushroom & Sweet Potato Shepherd’s Pie

with Fresh Green Garbanzo Beans

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

There’s a world of difference between fresh and canned (or dried) garbanzo beans. For this delicious update of a classic, we’re providing garbanzos fresh from the vine, still in their pods. Lightly sautéing the beans brings out their mild flavor and preserves their delightful crunch. Combined with mushrooms, herbs and aromatics, these beans provide a tasty base for this hearty, sweet potato crust.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Mushroom & Sweet Potato Shepherd’s Pie with Fresh Green Garbanzo Beans
Title
  • 3 oz Cremini Mushrooms
  • 3 oz Fresh Green Garbanzo Beans
  • 3 oz Shiitake Mushrooms
  • 2 cloves Garlic
  • 2 stalks Celery
  • 1¼ lbs Sweet Potatoes
  • 1 Lemon
  • 1 Yellow Onion
  • 2 Tbsps Butter
  • 3 Tbsps Vegetable Demi-Glace
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the mushrooms, then cut the caps into bite-sized pieces. Shell the garbanzo beans; discard the shells. Peel and thinly slice the garlic. Small dice the celery. Peel and cut the sweet potatoes into large pieces. Quarter the lemon and remove the seeds. Peel and small dice the onion.
Cook the sweet potatoes:
2 Cook the sweet potatoes:
Once the water is boiling, add the sweet potatoes and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Add the butter and, using a whisk or fork, mash the sweet potatoes until smooth; season with salt and pepper to taste. Set aside as you continue cooking.
Start the filling:
3 Start the filling:
While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion, celery, garlic and garbanzo beans and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
Finish the filling:
4 Finish the filling:
Add the mushrooms to the pan and increase the heat to medium-high. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the mushrooms have browned. Stir in the vegetable demi-glace and ½ cup of water, scraping up any browned bits from the bottom of the pan. Simmer, stirring occasionally, 2 to 3 minutes, or until thickened; season the mixture with salt and pepper to taste. Remove from heat and stir in the juice of 2 lemon wedges.
Assemble the pie:
5 Assemble the pie:
Transfer the vegetable and mushroom filling to a 10-inch by 7-inch (or similar-sized) baking dish, then evenly top with the mashed sweet potatoes. (If you’d like, use a fork or spoon to make a decorative pattern in the potatoes.)
Bake the pie:
6 Bake the pie:
Place the pie in the oven and bake 10 to 12 minutes, or until lightly browned on the edges. Remove from oven and let stand for at least 2 minutes before serving. To plate your dish, divide the pie between 2 plates. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the mushrooms, then cut the caps into bite-sized pieces. Shell the garbanzo beans; discard the shells. Peel and thinly slice the garlic. Small dice the celery. Peel and cut the sweet potatoes into large pieces. Quarter the lemon and remove the seeds. Peel and small dice the onion.
2 Cook the sweet potatoes:
Once the water is boiling, add the sweet potatoes and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Add the butter and, using a whisk or fork, mash the sweet potatoes until smooth; season with salt and pepper to taste. Set aside as you continue cooking.
Cook the sweet potatoes:
Start the filling:
3 Start the filling:
While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion, celery, garlic and garbanzo beans and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
4 Finish the filling:
Add the mushrooms to the pan and increase the heat to medium-high. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the mushrooms have browned. Stir in the vegetable demi-glace and ½ cup of water, scraping up any browned bits from the bottom of the pan. Simmer, stirring occasionally, 2 to 3 minutes, or until thickened; season the mixture with salt and pepper to taste. Remove from heat and stir in the juice of 2 lemon wedges.
Finish the filling:
Assemble the pie:
5 Assemble the pie:
Transfer the vegetable and mushroom filling to a 10-inch by 7-inch (or similar-sized) baking dish, then evenly top with the mashed sweet potatoes. (If you’d like, use a fork or spoon to make a decorative pattern in the potatoes.)
6 Bake the pie:
Place the pie in the oven and bake 10 to 12 minutes, or until lightly browned on the edges. Remove from oven and let stand for at least 2 minutes before serving. To plate your dish, divide the pie between 2 plates. Garnish with the remaining lemon wedges. Enjoy!
Bake the pie:
Browse Steps
1 of 6