Sweet Potato Shepherd's Pie

Dec. 28, 2015

Baby, it’s cold outside, and that’s why we’re sharing this great comfort food recipe: Sweet Potato Shepherd’s pie!

Sweet Potato Shepherd's Pie

Ingredients:

2 teaspoons extra-virgin olive oil
1 clove garlic, peeled and crushed
1 onion, peeled and sliced
1 teaspoon sea salt
2 sticks celery, washed and chopped
1 bay leaf
1 to 2 cups butternut squash, peeled, halved, deseeded, and cut into small pieces
2 cups cooked kidney beans, or 1 can organic kidney beans
1/2 head cauliflower, cut into slices or chopped
2 medium zucchini, sliced
1 cup broccoli, finely chopped
3 medium carrots, sliced
2 tablespoons fresh parsley, finely chopped
1 teaspoon arrowroot
4 sweet potatoes, steamed for 15 minutes until soft, and mashed (reserve a small amount of cooking water)
Dash of tamari

Directions:1) Preheat the oven to 350 degrees.2) Heat 1/4 cup of water and olive oil in a large saucepan. Add the garlic, onion, sea salt, celery, and bay leaf, and simmer for about 3 minutes.3) Add the squash and heat for another 3 minutes, stirring. Pour in 2 cups of water and bring to a boil over medium heat. Simmer gently for 10 minutes, stirring occasionally.4) Add the kidney beans, cauliflower, zucchini, broccoli, and carrots. Simmer for another 5 minutes until the squash is just tender. Stir in the parsley and arrowroot. Transfer to a large baking dish or 2 small baking dishes greased with grapeseed oil.5) Mix the sweet potato mash with a little of the steamed cooking water in a small bowl Add a dash of tamari.6) Using a fork or the back of a spoon, spread the sweet potato mixture over the vegetable mixture. Bake at 350 degrees for 15 to 20 minutes, or until the pie is set.7) Scoop out a large square of the pie and serve with a side of cooked millet, brown rice, or quinoa and some steamed green leafy vegetables like kale.Tip: To give this dish more flavor, add a few spoonsful of Tahini-Miso GravyBenefits of Sweet Potato: