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 Shepherd's Pie with Gravy
2014-10-14 15:49:53
Serves 8
vegan, oil-free, gluten-free, soy-free, nut-free option
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Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 40 min
Ingredients For the Shepherd's Pie
- 3 large sweet potatoes, cubed
- 1/4 cup almond milk
- 1/4 cup light coconut milk
- 1 white onion, chopped
- 2 cloves garlic, minced or pressed
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (19 oz) chickpeas, drained and rinsed
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/2 cup vegetable broth
- 1 tbsp arrowroot starch
- salt and pepper to taste
- Freshly grated nutmeg, for garnish
Ingredients For the gravy
- 1 cup vegetable broth
- 1 tsp yellow mustard
- 1 tsp tamari
- 1 garlic clove, minced or pressed
- 1 tbsp arrowroot starch
- 2 tbsp tahini
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp maple syrup
- 2 tbsp water
Directions For the Shepherd's Pie
- Preheat oven to 375°F.
- Place the cubed sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until softened, 20-30 minutes.
- 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.
- 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.
- Pour the veggie mixture in a 9x13 inch baking dish.
- 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.
- Bake for 40 minutes, or until slightly browned and bubbly. Allow to rest 20 minutes before serving with the gravy.
Directions For the gravy
- 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
- For a nut-free option, substitute the almond milk with more coconut milk.
Adapted from Beauty Detox Foods
Adapted from Beauty Detox Foods
Sweet Salty Spicy https://sweetsaltyspicy.net/
looks colourful enjoy your weekend