sweet potato shepherd's pie
Ingredients
2 diced white onions
1/2 C frozen peas
3 minced garlic cloves
1/2 C vegetable stock
1/4 C red wine
2 finely diced carrots
1 pkg OR 340g original veggie ground round
2 C chopped cremini mushrooms
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tsp salt
1 tsp pepper
1 tbsp olive oil
fresh chives for garnish
Mashed sweet potatoes
3 large sweet potatoes
1 white potato
1/4 C vegetable stock
1/2 tbsp vegan butter
dash s + p
**serves 6 people
Had too much of a good thing? Help ease your body back into a healthy meal routine with this plant based shepherd’s pie. A super savoury veggie filling topped with gravy and decadent whipped sweet potatoes and chives. Trust me, you’re gonna want to try this one!
Instruction
Bring a medium sized pot of water to a boil. Peel and roughly cube the sweet potatoes and white potato. Add to boiling water and cook for 15-20 minutes or until soft. Insert a fork and if it sinks into the potato easily its done. Drain and add 1/4 C veg stock to the pot along with 1/2 tbsp butter, and a dash of s + p. Mash or whip until smooth, cover and set aside.
Preheat oven to 375F.
In a large skillet sauté diced onions and mushrooms for 5 minutes in 1 tbsp olive oil. Add the crumbled veggie ground round, garlic, s + p, fresh thyme and rosemary and cook for another 5 minutes stirring often.
Add frozen peas and carrots, 1/2 C vegetable stock, and 1/4 C red wine to deglaze. Give the bottom of the skillet a good stir and scrape with a wooden or silicone spatula to combine all the flavours together. Remove from heat and set aside.
Evenly spread the veggie mixture on the bottom of the skillet and top with mashed potatoes. Place on a large baking tray, this will catch any over flowing gravy throughout the cooking process. Bake for 45 minutes.
Change the oven setting to broil for 5 minutes to crisp up the top of the potatoes. Remove from oven and sprinkle with freshly chopped chives.
Serve while hot. Steam some fresh veggies and serve with gravy to make this stretch if you are feeding a crowd.