Description
This hearty, vegan Southwest Sweet Potato Shepherd’s Pie is the ultimate plant-based comfort food. It makes for great leftovers, too!
Ingredients
Sweet Potato Topping:
- 3 medium (8 ounces each) sweet potatoes, peeled, slicked into chunks
- 1 tablespoon vegan margarine or butter (i.e., Earth Balance or Miyoko’s)
- 3–5 tablespoons plant-based milk, plain, unsweetened
- Salt and pepper to taste (optional)
Black Bean Vegetable Filling:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium (about 3 ounces each) carrots, sliced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro (or 1 tablespoon dried)
- 1 (14.5-ounce) can black beans, rinsed, drained
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon flour
- 1 1/2 cups vegetable broth
- 3 tablespoons tomato paste
- 1 tablespoon lemon juice
- Salt to taste (optional)
Garnish (optional):
- 1 green onion, sliced
- 2 tablespoons fresh cilantro, chopped
- 1/2 avocado, sliced
Instructions
To Make Sweet Potato Topping:
- Place sweet potatoes in a medium pot and cover with water over medium heat. Cover, bring to a boil, and cook until tender, about 15-20 minutes.
- Drain liquid from pot, add vegan margarine and 3 tablespoons plant-based milk. Mash with a potato masher (or whip with an electric mixer for best results) until smooth and creamy. Add additional plant-based milk if needed to achieve a smooth, spreadable texture. Season as desired with salt (optional) and pepper. Set aside.
To Make Black Bean Vegetable Filling:
- While sweet potatoes are cooking, heat olive oil in a large sauté pan or skillet.
- Add onion, garlic, celery, and carrots and sauté for 8 minutes.
- Add paprika, cumin, chili powder, cilantro, beans, peas, and corn and cook for an additional 5 minutes, until vegetables are just tender.
- Add flour to pan and stir well.
- Add broth, tomato paste and lemon juice and stir well, heating for an additional 2-3 minutes. Season with salt if desired (optional).
- Preheat oven to 375 F.
- Pour the vegetable mixture into a medium casserole dish or baking dish (about 9 x 9-inches in diameter and 3-inches deep).
- Place in the oven uncovered on top rack and cook for 15-20 minutes, until top is slightly golden brown and mixture is bubbly.
- Remove from oven and garnish with sliced green onions and cilantro, if desired.
- Makes 6 servings.
Notes
To make this recipe gluten-free substitute cornstarch for flour.
You can also make this recipe into individual pies by dividing the filling into 6-8 oven-proof soup bowls (depending on size) and topping with mashed sweet potatoes and baking for the same length of time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 9 g
- Sodium: 435 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 11 g
- Protein: 9 g