Sweet Potato Shepherds Pie
In the winter I crave warm and hearty meals. I want to eat them for lunch and dinner!! The thought of eating a cold sandwhich just doesn’t cut it. That’s why I like to make things for dinner that I can then have for lunch the rest of the week! This Shepherds Pie did just that! It was so delicious last night for dinner and I am excited to eat it again for lunch. I got this recipe from my new Vegetarian Magazine subscription that my wodnerful friend got me for christmas. I love this magazine and its recipes!
Sweet Potote Topping
1 Large Sweet Potato Peeled and diced
1/4 cup fat-free milk or soymilk
1 Tbs. Earth Balance Butter (I challenge any of you butter fans to make the switch to this vegan alternative. It taste way better!!)
1/4 tsp. Ground Cinnamon
1/4 tsp. ground Nutmeg
2 Tbs. Olive Oil
1 Medium Onion Chopped (about 1 cup)
3 Purple topped little turnips, cubed
2 Carrots, chopped
1 small sweet potato, cubed
4 Celery Sticks, chopped
3 Sprigs of Fresh Thyme
1 Sprig of Fresh Rosemary, chopped
1 15oz. Cannellini Beans, rinsed and drained
1 cup low-sodium Veggie Broth
Shredded Parm. Cheese to sprinkle on top (optional is you don’t need to keep it vegan)
Preheat over to 375
1. To make topping, boil cubed sweet potato from large potato until tender. Drain and return to pot. Mash with soymilk, butter, cinnamon and nutmeg. Season with salt and pepper if desired. Set aside.
2. To make filling: Heat oil in large skillet. Add Onion, sweet potatos, turnip, carrots and celery. Sautee. Add thyme and rosemary cook until things begin to soften- not to soft because you don’t want it to become mushy.
3. Add beans and broth. Simmer a few more mins. Season with salt and pepper.
4. Remove Thyme Sprigs
5. Pour Filling into a 2-3qt casserole dish. Sread to fill all areas.
6. Spread sweet potato topping over filling. Sprinkle with parm. cheese, if using.
7. Place dish in oven and bake 30 mins, or until filling bubbles and top is golden.
8. Let stand 5 mins before serving.
Looks delicious! I’ve made a version of veg. sweet potato shepherd’s pie with herb-crusted cauliflower topping. Perfect meal for those cold winter nights.
This looks amazing. I am going to be making this for dinner sometime soon!
I just saw this in VT yesterday – I’m so glad you recommend it – I’m inspired to try it tonight!
Yummo! Looks delish, I will have to give it a try this week.
This looks delicious! My boyfriend loves shepard’s pie! I wonder if I could get him to love a vegetarian option as well?! This is definitely on my to-make list 🙂
Mouth is watering…
This looks awesome! There’s this cooking blog I love called Sustainable Pantry and I’ve made one of the recipes (link below) a bunch of times – you might like it, it turns out super good, it’s really easy to make and it’s warm!
I made a meaty version of this on NYE when the snow was coming down and it was far too cold to go out! We had it with red wine and blackcurrant crumble and custard for afterwards. If that’s not the ultimate winter meal I don’t know what is! 🙂
Yay, I can’t wait to try this. I made the vegan switch and am on the hunt for great recipes. Thanks!
Oh yummmmm! You should create a Jen Loves Kev cookbook! 😀
Oh, how exciting to see you post on this! I got that mag and dog-eared this recipe to make too. Actually, there were a lot of recipes in this month that looked especially delicious. Well, now I HAVE to make this!
that looks phenomenal! thanks for sharing!
Once I saw this recipe I knew I had to try it and made it for dinner tonight. It was delicious and filling! Thanks for sharing!
I’ve just discovered your blog and I really like it. I made this recipe and it’s delish!! What magazine is it from?
I’m reading through your archive (instead of unpacking) and came across this recipe! I remember (fondly) of my mom making a very similar recipe and referring to it as being “good for the sheep and the shepherd” since it is veggie! thanks for the memory!