Sweet Potato Shepherd’s Pie Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 35 minutes
2 pounds sweet potatoes or yams, peeled and chopped
2 tablespoons unsweetened nondairy milk (nut-free and/or soy-free if necessary)
2 tablespoons olive oil
1 tablespoon nutritional yeast, optional
½ teaspoon garlic powder
Salt and black pepper to taste
Chopped fresh rosemary
1 teaspoon olive oil
1 red onion, diced
2 garlic cloves, minced
2 large carrots, peeled and chopped
3 celery stalks, chopped
3 cups cooked great Northern beans (or two 15-ounce cans), rinsed and drained)
8 ounces cremini mushrooms (or button mushrooms), sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ cup low-sodium vegetable broth
2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tablespoons no-salt-added tomato paste
¼ cup chopped sun-dried tomatoes (rehydrated in water and drained, if necessary)
¼ cup chopped pitted green olives
1 tablespoon lemon juice
Salt and black pepper to taste
1Preheat the oven to 400°F . Lightly spray an 8-inch square or 10-inch round baking dish with olive oil.
2Alternatively, if you have a shallow Dutch oven or large cast-iron skillet, you can use that to cook the filling, then bake the casserole.
3To make the topping : Place the sweet potatoes in a medium pot and cover with water.
4Bring to a boil and cook for 8 to 10 minutes, until easily pierced with a fork.
5Remove from the heat and drain.
6Add the milk, olive oil, nutritional yeast (if using), and garlic powder and mash until smooth.
7Alternatively, you can use a hand mixer or food processor. Once smooth, add salt and pepper.
8While 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.
9Add the onion and garlic and sauté for 2 to 3 minutes, until the onion just becomes translucent.
10Add the carrots and celery and cook for another 3 minutes.
11Add the beans, mushrooms, rosemary, and thyme.
12Cook for about 5 minutes, stirring occasionally.
13Combine the broth, liquid aminos, and tomato paste in a cup or small bowl and stir until combined.
14Add to the vegetables with the sun-dried tomatoes and olives and cook for about 5 minutes more.
15Remove from the heat and add the lemon juice, salt, and pepper.
16Pour the filling into the prepared pan (or leave it in the Dutch oven).
17Spread the mashed sweet potato over the top. Sprinkle with the Pepita Parmesan and rosemary.
18Bake for about 15 minutes, until the top is crispy and golden. Serve immediately.
19Leftovers will keep in an airtight container in the fridge for up to 4 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.