Sweet Potato Shepherd’S Pie

Name: Sweet Potato Shepherd’S Pie
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 pounds olive oil spray; 2 tbsp. Topping:; 2 tbsp. sweet potatoes or yams, peeled and chopped; 1 tbsp. unsweetened nondairy milk (nut-free and/or soy-free if necessary); 1⁄2 tsp. olive oil; to taste nutritional yeast, optional; 1 tsp. garlic powder; 1 salt and black pepper; 2 Pepita Parmesan; 2 chopped fresh rosemary; 3 Filling:; 8 ounces red onion, diced; 1 tbsp. garlic cloves, minced; 1 tbsp. large carrots, peeled and chopped; 1⁄2 cup celery stalks, chopped; 2 tbsp. cooked great Northern beans (or two 15-ounce cans), rinsed and drained); 2 tbsp. cremini mushrooms (or button mushrooms), sliced; 1⁄4 cup chopped fresh thyme; 1 tbsp. low-sodium vegetable broth; to taste liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free); no-salt-added tomato paste; chopped sun-dried tomatoes (rehydrated in water and drained, if necessary); chopped pitted green olives; lemon juice

Preheat the oven to 400°F . Lightly spray an 8-inch square or 10-inch round baking dish with olive oil. Alternatively, if you have a shallow Dutch oven or large cast-iron skillet, you can use that …

Cook1 h 5 min
Total1 h 5 min
Serves6
LevelIntermediate

Lunch Dairy-Free Gluten-Free High-Protein Vegan Vegetarian

Ingredients

2 pounds olive oil spray
2 tbsp. Topping:
2 tbsp. sweet potatoes or yams, peeled and chopped
1 tbsp. unsweetened nondairy milk (nut-free and/or soy-free if necessary)
1⁄2 tsp. olive oil
to taste nutritional yeast, optional
1 tsp. garlic powder
1 salt and black pepper
2 Pepita Parmesan
2 chopped fresh rosemary
3 Filling:
8 ounces red onion, diced
1 tbsp. garlic cloves, minced
1 tbsp. large carrots, peeled and chopped
1⁄2 cup celery stalks, chopped
2 tbsp. cooked great Northern beans (or two 15-ounce cans), rinsed and drained)
2 tbsp. cremini mushrooms (or button mushrooms), sliced
1⁄4 cup chopped fresh thyme
1 tbsp. low-sodium vegetable broth
to taste liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
no-salt-added tomato paste
chopped sun-dried tomatoes (rehydrated in water and drained, if necessary)
chopped pitted green olives
lemon juice

Preparation

Preheat the oven to 400°F . Lightly spray an 8-inch square or 10-inch round baking dish with olive oil. Alternatively, if you have a shallow Dutch oven or large cast-iron skillet, you can use that to cook the filling, then bake the casserole.
To make the topping : Place the sweet potatoes in a medium pot and cover with water. Bring to a boil and cook for 8 to 10 minutes, until easily pierced with a fork. Remove from the heat and drain. Add the milk, olive oil, nutritional yeast (if using), and garlic powder and mash until smooth. Alternatively, you can use a hand mixer or food processor. Once smooth, add salt and pepper.
While the sweet potatoes are boiling, make the filling : Heat the olive oil in a large, shallow saucepan that can go into the oven (or a Dutch oven or cast-iron skillet) over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, until the onion just becomes translucent. Add the carrots and celery and cook for another 3 minutes. Add the beans, mushrooms, rosemary, and thyme. Cook for about 5 minutes, stirring occasionally.
Combine the broth, liquid aminos, and tomato paste in a cup or small bowl and stir until combined. Add to the vegetables with the sun-dried tomatoes and olives and cook for about 5 minutes more. Remove from the heat and add the lemon juice, salt, and pepper.
Pour the filling into the prepared pan (or leave it in the Dutch oven). Spread the mashed sweet potato over the top. Sprinkle with the Pepita Parmesan and rosemary. Bake for about 15 minutes, until the top is crispy and golden. Serve immediately. Leftovers will keep in an airtight container in the fridge for up to 4 days.