Sweet Potato Shepherd's Pie

Sweet Potatoes & Yams Are Not the Same - Even though some grocery stores label them the same, they are entirely different root vegetables—yams look more like yucca root in texture. Honestly, I don't know if I have ever tried an actual yam. I think I have been fooled. Either way, this sweet potato dish is filling and delicious!

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Mashed Sweet Potatoes

3-4 sweet potatoes
3 Tbsp vegan butter
1/2 cup plant-based milk
1 tsp paprika
1 tsp garlic
to taste salt & pepper

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"Meat" Filling

1-2 Tbsp olive oil
1 cup chopped onion
2 tsp fresh chopped garlic
2 cups frozen mixed vegetables
1 x 16oz package plant-based grounds (tofu OR walnut grounds also work)
2 Tbsp tomato paste
1/4 cup vegan Worcestershire sauce
1 stem fresh thyme
1 tsp chili powder
to taste salt & pepper
2 cups mushroom OR vegetable broth
2 Tbsp cassava OR tapioca flour
to garnish fresh parsley

‍

Directions

Preheat oven 400
Clean and peel sweet potatoes. Chop into large chunks
Bring a large pot of water to a boil and add sweet potatoes. Boil until the potatoes are soft to a fork 45-55 minutes
Drain potatoes and mash them in a bowl. Add vegan butter, plant milk, paprika, garlic, and salt & pepper. Set aside
Sauté onion, garlic, and frozen vegetables in olive oil for 4-6 minutes, until frozen veggies are no longer frozen. Add plant-based grounds and cook until browned. Add tomato paste, Worcestershire sauce, thyme, chili powder, and salt & pepper. Cook for 2-3 minutes then add broth and cook for an additional 5 minutes. Add cassava or tapioca flour and stir until the filling thickens
Add filling to cast iron pan or baking dish. Layer mashed sweet potatoes on top of the filling
Bake in the oven for 45-50 minutes or until the top starts to brown
Garnish with fresh parsley and enjoy!

Shopping List

Mashed Sweet Potatoes

3-4 sweet potatoes
3 Tbsp vegan butter
1/2 cup plant-based milk
1 tsp paprika
1 tsp garlic
to taste salt & pepper

‍

"Meat" Filling

1-2 Tbsp olive oil
1 cup chopped onion
2 tsp fresh chopped garlic
2 cups frozen mixed vegetables
1 x 16oz package plant-based grounds (tofu OR walnut grounds also work)
2 Tbsp tomato paste
1/4 cup vegan Worcestershire sauce
1 stem fresh thyme
1 tsp chili powder
to taste salt & pepper
2 cups mushroom OR vegetable broth
2 Tbsp cassava OR tapioca flour
to garnish fresh parsley

‍

Directions

Preheat oven 400
Clean and peel sweet potatoes. Chop into large chunks
Bring a large pot of water to a boil and add sweet potatoes. Boil until the potatoes are soft to a fork 45-55 minutes
Drain potatoes and mash them in a bowl. Add vegan butter, plant milk, paprika, garlic, and salt & pepper. Set aside
Sauté onion, garlic, and frozen vegetables in olive oil for 4-6 minutes, until frozen veggies are no longer frozen. Add plant-based grounds and cook until browned. Add tomato paste, Worcestershire sauce, thyme, chili powder, and salt & pepper. Cook for 2-3 minutes then add broth and cook for an additional 5 minutes. Add cassava or tapioca flour and stir until the filling thickens
Add filling to cast iron pan or baking dish. Layer mashed sweet potatoes on top of the filling
Bake in the oven for 45-50 minutes or until the top starts to brown
Garnish with fresh parsley and enjoy!