Vegan Sweet Potato Sheperd's Pie with Gravy

Shepherd’s pie is definitely a childhood favourite, and a perfect comfort food meal for those colder days that just started. Although I liked the traditional corn-meat-potato mix as a child, I have been loving experimenting with different veggie fillings for vegan versions of the classic. As long as there are mashed potatoes on top, I am happy!

This shepherd’s pie is far the classic, with a delicious filling made of chickpeas and a mix of veggies, including some sweet peas and corn. Replacing the traditional mashed potato layer with sweet potatoes gives a great pop of colour and adds tons of sweetness and flavour. I highly suggest serving with the gravy, which makes it even more comforting and adds a nice savoury accent.

Vegan Sweet Potato Sheperd's Pie

Vegan Sweet Potato Shepherd's Pie with Gravy
Serves 8
vegan, oil-free, gluten-free, soy-free, nut-free option
Print
Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 40 min
Ingredients For the Shepherd's Pie
  1. 3 large sweet potatoes, cubed
  2. 1/4 cup almond milk
  3. 1/4 cup light coconut milk
  4. 1 white onion, chopped
  5. 2 cloves garlic, minced or pressed
  6. 1 cup chopped celery
  7. 1 cup chopped carrots
  8. 1 cup frozen peas
  9. 1 cup frozen corn
  10. 1 can (19 oz) chickpeas, drained and rinsed
  11. 1/2 tsp dried thyme
  12. 1/4 tsp dried rosemary
  13. 1/2 cup vegetable broth
  14. 1 tbsp arrowroot starch
  15. salt and pepper to taste
  16. Freshly grated nutmeg, for garnish
Ingredients For the gravy
  1. 1 cup vegetable broth
  2. 1 tsp yellow mustard
  3. 1 tsp tamari
  4. 1 garlic clove, minced or pressed
  5. 1 tbsp arrowroot starch
  6. 2 tbsp tahini
  7. 1 1/2 tbsp balsamic vinegar
  8. 1/2 tsp maple syrup
  9. 2 tbsp water
Directions For the Shepherd's Pie
  1. Preheat oven to 375°F.
  2. Place the cubed sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until softened, 20-30 minutes.
  3. Meanwhile, prepare your vegetable filling: Add 2 tbsp of water, onions and garlic to a skillet and place on medium-low heat. Cook until the onions get translucent. Add the celery, carrots, peas, corn, chickpeas, thyme and rosemary.
  4. In a small bowl, whisk together the vegetable broth and arrowroot starch, then add to the skillet. Increase heat to medium-high. When the mixture starts to boil, remove from heat and season to taste with salt and pepper.
  5. Pour the veggie mixture in a 9x13 inch baking dish.
  6. When the sweet potatoes are cooked, drain and put back in the saucepan. Add the coconut and almond milk and mash with a potato masher until smooth and fluffy (you can leave it more chunky if you like). Add salt and pepper to taste, then spread on top of the veggie filling. Grate a little bit of nutmeg on top.
  7. Bake for 40 minutes, or until slightly browned and bubbly. Allow to rest 20 minutes before serving with the gravy.
Directions For the gravy
  1. Put all ingredients in a blender and process until smooth. Transfer to a medium saucepan and place on medium-high heat. When the mixture boils, reduce to low and stir continuously until thickened. Remove from heat and serve.
Notes
  1. For a nut-free option, substitute the almond milk with more coconut milk.
Adapted from Beauty Detox Foods
Sweet Salty Spicy http://sweetsaltyspicy.net/
Sweet Potato Sherperd's Pie with Gravy

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Melon-Matcha Green Smoothie -& Kiss Me Organics Matcha Review

by Charlie Rioux on September 28, 2014

I was quite excited to get a bag of Kiss Me Organics matcha to review because, well… I love matcha! My favorite way to enjoy matcha is in a latte, although I also like it just whisked in hot water. I also love using it in recipes, such as smoothies, cakes and other treats. However, I often shy away from using it in my baked goods since I find it quite expensive.

This is what I like most about Kiss Me Organics matcha: it has a very good value for organic matcha powder, making it perfect for baking. The taste is great and although some high end japanese matcha powders do taste better (Kiss Me Organis is a chinese matcha), I find that it is better than other matcha powders you would have for the same price. Unless you are a matcha connaisseur, you will definitely love this matcha, which is exclusively sold on Amazon.

Melon Matcha Green Smoothie
Because I had come delicious juicy cantaloupe from my organic food basket, I decided to make a smoothie with it and matcha power. I added some mango, and also a little bit of maple syrup to cut through the more grassy taste of the matcha. The result was a refreshing and flavourful smoothie, with the sweetness of the cantaloupe and the slight bitterness of the matcha as predominant flavors.

Melon-Matcha Green Smoothie

Melon-Matcha Green Smoothie

 

Print recipe

Ingredients:

  • 1/4 cup water
  • 3/4 cup diced cantaloupe
  • 1/4 cup frozen mango
  • 2 leaves kale, destemmed
  • 1 tsp matcha powder
  • 1 tsp maple syrup
  • 5 ice cubes

Directions: Put all ingredients in a blender and process until smooth.

Makes 1 smoothie.

 
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4th Blogiversary! – Chocolate Hazelnut Cupcakes

August 13, 2014
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I created Sweet Salty Spicy FOUR years ago (!) on August 13, 2010. Time passes by so quickly! I actually mark the date every year and plan a recipe especially for that date. For the past three years, those recipes were quite delicious: Strawberry Jello Almond Cupcakes with Banana Pudding Frosting Birthday Cake Granola No-Bake […]

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May 15, 2014
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Before making granola for the first time, I thought it was hard and long to make. Then I made it once, and realized it is soooo quick and easy! Since then, I developed a love for making granola and creating new flavors. This is my fifteenth granola recipe! Crazy! I actually created this recipe during […]

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I’m back with a design update!

May 9, 2014
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It’s been quite a while since I posted! I actually have a pile of recipes getting bigger and bigger that I really want to post! And I’ll start to do so next week :). I had a long and extremely demanding semester at school that made it hard to keep on blogging. At the same […]

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