Vegetarian Sweet Potato Shepherd's Pie
Rated 4.0 stars by 1 users
Category
Entrees
Ingredients
- 2 large sweet potatoes, peeled and quartered
- ¼ cup cashew milk
- 1 tsp. extra virgin olive oil
- 11 oz. can corn
- 1 cup frozen sweet peas
- 1½ cups sliced baby carrots
- 8 oz. sliced baby bella mushrooms
- 1 tsp. olive oil
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3 tsp. The Spice Hunter Smoky Turmeric Global Fusion Rub
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2½ tsp. The Spice Hunter Smoked Paprika
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1½ tsp. The Spice Hunter Garlic
- ½ tsp. kosher salt
Directions
Preheat oven to 400°F and spray a 1.5 quart baking dish with cooking spray. Set aside. Bring a large pot of water to a boil and add the quartered sweet potatoes. Cook on high heat, covered, until fork tender. While the potatoes are boiling, heat olive oil in a large saucepan over medium heat. Add corn, peas, carrots, and mushrooms and cook until softened. Mix in spices and cook, covered, for an additional 2-3 minutes. If the vegetables begin to stick to the pan or look as though they're drying out, add a splash of water before covering. Once the potatoes are boiled, drain the pot and add extra virgin olive oil and cashew milk. Use the back of a spoon to mash the potatoes until smooth and creamy. Spoon the vegetable mixture into the prepared baking dish, and top with the mashed sweet potatoes, using the back of a spoon or a spatula to smooth it out. Bake in the oven for 20 minutes. Broil on high for around 5 minutes or until the top starts to brown.
Recipe Note
Recipe courtesy of Shaina Wizov, Take a Bite Out of Boca
For original post onTake a Bite Out of Boca, click here.