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greens pie square

Greens Pie with Millet Amaranth Crust

Dianne
Greens Pie is a healthy twist on shepherd's pie. It's loaded with veggies and leafy greens and topped off with a millet-amaranth crust. It's a terrific dinner option for St. Patrick's Day, Pi Day, or any day you're craving a healthy comfort food. 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8 servings
Calories 390 kcal

Ingredients
  

For the Crust

  • ¾ cup millet
  • ¾ cup cup amaranth
  • 4 cups vegetable stock

For the Filling

  • 1 tablespoon neutral-flavored oil
  • 1 small red onion chopped (about 1 cup)
  • 2 cloves garlic minced
  • 10 ounces white button or crimini mushrooms sliced
  • 3 carrots chopped
  • 1 14 ounce can cannellini beans drained and rinsed
  • 1 large bunch Swiss chard stems removed, chopped (about 6 cups)
  • 1 large bunch Kale stems removed, chopped (about 6 cups)
  • 1 cup vegetable stock
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 1 tablespoon arrowroot
  • 2 tablespoons fresh parsley chopped, for serving

Instructions
 

  • Place the millet and amaranth in a pot with the vegetable stock. Bring to a boil, then reduce the heat to low setting and cover. Simmer until the liquid has been absorbed, about 30 minutes. Remove from the heat and set aside.
  • Preheat your oven to 350°F and have a 9 x 13-inch casserole dish ready.
  • While the grains are cooking, heat the oil in a large pan over medium-high heat. Sauté the onion until it becomes translucent and begins to brown, about 5 minutes. Add the garlic, mushrooms, carrots, and beans, and continue to cook, stirring frequenly, for about 10 more minutes, until the vegetables have softened.. Add the chard and kale, and cook until they become tender and bright green. You may need to add the greens in batches, depending on the size of your pan.
  • Whisk together the vegetable stock, rice vinegar, tamari, and arrowroot in a small bowl. Pour over the vegetable mix and cook until the sauce thickens, about 5 minutes.
  • Transfer vegetables to your casserole dish. Carefully, spread the millet-amaranth mixture over the top. Cook in the oven for 30 minutes, until the crust is golden brown.
  • Garnish with fresh parsley and serve hot.