Sweet Potato Shepherd’s Pie
You might think you are going to Scarborough Faire when you dig into this Sweet Potato Shepherd’s Pie. Parsley, sage, rosemary and thyme add fragrance and herbal flavors to both the inside and the outside of this seasonal casserole.
This recipe is a showstopper that will give the plant-based and plant-curious guests sitting around your holiday table something very delicious to be thankful for. No meat, no problem. Protein and fiber-filled lentils, along with umami-rich mushrooms, shallots, chestnuts, and the aforementioned herbs, are the basis for the flavor-packed filling. Fresh spinach and savory sundried tomatoes are added for color and even more flavor.
Topped with peaks of buttery, rich sweet potatoes and garnished with those classic Simon & Garfunkel herbs, your plant-based guests won’t be the only ones wanting a piece of this pie, so be sure to make enough for everyone.
Sweet Potato Shepherd’s Pie
Ingredients
4 cups sweet potatoes (approximately 4 large), peeled & cubed
½ cup plain, unsweetened oat milk (or substitute soy or almond)
3-4 tablespoons plant-based butter
Sea salt & fresh ground black pepper to taste
For garnish (set aside):
1 teaspoon fresh parsley, chopped
½ teaspoon fresh sage, chopped
½ teaspoon fresh rosemary, chopped
½ teaspoon fresh thyme, chopped
For the filling:
3 tablespoons extra virgin olive oil
1 package shallots, peeled & diced
1 cup sweet onion, diced
½ cup celery, diced
1 package steamed chestnuts, diced
1 ½ tablespoons minced roasted garlic
1 package dried porcini or chanterelle mushrooms, rehydrated and chopped
1 package fresh king oyster mushrooms, chopped
½ jar sundried tomatoes, chopped
Pinch each of fresh parsley, sage, rosemary & thyme
1 package steamed lentils, rinsed and separated
½ cup vegetable broth
¼ cup tomato sauce
1 ½ tablespoons tamari or soy sauce
2 cups fresh spinach, chopped
Instructions
To make the potatoes, in a large pot, cover the peeled and cubed sweet potatoes with water and boil for about 15 minutes or until tender.
Drain out the hot water and return the cooked potatoes to the pot. Add in the oat milk and butter and whisk or mash until combined. Add more milk and/or butter if necessary. Season to taste with sea salt and fresh ground black pepper. Set aside.
To make the filling, pour the oil into a sauté pan and heat to medium-high. Add in the shallots, onion, celery, and chestnuts and cook for about 5 minutes. Season to taste with sea salt and fresh ground black pepper.
Add in the garlic, rehydrated dried mushrooms, fresh mushrooms, and sun-dried tomatoes, and continue cooking for 3-4 minutes until the mushrooms are tender.
Next, add in a pinch of each of the herbs along with the lentils, vegetable broth, tomato sauce, and tamari. Stir to combine and until heated through. Mix in the chopped fresh spinach and continue cooking until the spinach is wilted. Add more sea salt and pepper to taste.
Spoon the filling into the bottom of a casserole dish and smooth out the top. Re-whisk the mashed sweet potatoes and gently layer them over the filling, forming peaks if desired. Bake in a 325º oven for 30 minutes until the edges brown a bit.
Remove from the oven and garnish with the reserved herbs. Let cool about 15-20 minutes before serving.
