This vegetarian shepherds pie made for a nice change, and was a good way to get in those healthy mung beans.
An easy way to cook mung beans is to pour boiling water over them to cover. Lid on and allow to sit for 1 hr.  Then drain - add cold water to cover well and cook on a good simmer - about 20 min. or until tender.  This saves a lot of time - instead of soaking over night.
We are really enjoying this new legume in our household...and hopefully there will be new mung bean recipes down the road.
1 tblsp. butter and 2 tblsp. Extra Virgin Olive Oil
1 large onion, roughly chopped
3 large garlic cloves, minced
10 button crimini mushrooms, sliced and halved
3/4 cup diced carrot
1/2 cup diced rutabaga
1/2 a celery stalk diced
8 brussel sprouts, sliced ends trimmed off
1 cup of water
1 big tblsp. fresh minced sage
1 bay leaf
1 tsp. dried thyme
1 tblsp. dried Greek oregano
1 tsp. Italian seasoning
salt and pepper to taste
1/2 cup mung beans
Parmesan cheese
3 large Yukon gold potatoes
1 tblsp. cornstarch and a little water
Begin by pouring boiling water over the mung beans to cover 2 inches.  Put a lid on the pan and let sit one hr.  Drain, and add cold water to cover 2 inches.  Bring to a boil and simmer about 20 minutes, or until tender and just starting to split.  Drain and set aside.
Peel and cut up the potatoes, cover with water and simmer about 15-20 minutes until tender, then drain.  Add milk or soy milk, 2 tblsp. butter, salt and pepper, mash well, and set aside.
In a frying pan on medium heat, add in the butter and EVOO.  Saute the mushrooms until golden - about 5 minutes.  Add in the onion, garlic, continue to saute until the onions are translucent.  Season well with salt and pepper.  Add in the minced sage, thyme, Greek oregano, bay leaf and Italian seasoning stirring well.
Add the carrots, rutabaga, celery, and sliced brussel sprouts.  Continue to saute about 10 minutes.
Pour in water, cover and turn down to a simmer, for about 15-20 minutes until the vegetables are tender.
Make up the cornstarch slurry, add slowly to the vegetable mixture stirring well until lightly thickened.  Remove from the heat, and check for seasonings.
Transfer the vegetables to a casserole dish. Add in the cooked mung beans tossing to combine.
Liberally sprinkle with Parmesan Cheese.  Then top with the mashed potatoes.  Using a fork draw a few lines through the mashed potatoes.
Bake covered in a 350 degree oven for 30 minutes, then take off the lid and continue to bake another 30 minutes.  Turn the oven to broil, just to get a light golden color on top.  This next picture had very poor lighting...ooops....but still very tasty!

Ina Gawne


  1. That second photo and the last photo look especially yummy! Love the idea of using the fork to add some "interest" to the topping and I don't believe I've ever had mung beans before. I want to try them and this recipe, Ina! I appreciate the tip on expediting the mung beans, too. 🙂

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November 18, 2013