Monday, February 6, 2012

Sweet Potato Shepherd's Pie

Adapted from Vegetarian Times

INGREDIENTS:

Sweet Potato Topping:
  • 2 sweet potatoes, peeled and diced
  • 1/2 cup rice milk
  • 1 tablespoon vegan margarine
  • 1/2 teaspoon curry
  • salt
Filling:
  • 1 1/2 teaspoon oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 leek, white and light green parts, thinly sliced
  • 2 turnips, diced
  • 2 carrots, diced
  • 1 parsnip, diced
  • 1 daikon radish, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons flour
  • 1 1/2 cups water
  • 1/2 vegetable bouillon cube
  • 2 tablespoons tomato paste
  • 1 1/2 cup cooked cannellini beans (or 1 can, drained)
  • salt

METHOD:

Sweet Potato Topping:
  • Boil sweet potato in water in covered pot for about 15 minutes until tender
  • Drain and mash with milk, margarine and curry
  • Salt to taste
  • Set aside
Filling:
  • Heat oil in large pot
  • Add onion, leak and garlic; saute 5-6 minutes
  • Add diced vegetables, rosemary and thyme; cook 5 more minutes
  • Stir in flour
  • Add water, bouillon cube, tomato paste and beans
  • Cover and simmer about 15 minutes or until vegetables just begin to soften
  • Salt to taste
  • Pour filling into casserole dish
  • Spread sweet potato topping over filling
  • Sprinkle with paprika
  • Bake uncovered at 375 degrees for 35-40 minutes or until filling is bubbly and topping starts to brown
  • Let stand 5 minutes before serving
 

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