Vegan Comfort Food: Veggie Shepherd's Pie with Sweet Potato Parsley Mash

Who's up for a warm and comforting vegan treat topped with a sweet potato mash? As you know I love to cook comfort dishes in a vegan way and shepherd's pie is definitely one of my favorites.

Though a shepherd's pie is definitely not a weeknight dinner meal, it takes some time to make, it is definitely worth it. Especially with the temperatures dropping and the leaves turning red and yellow, this dish will warm many hearts.

Though I definitely miss my kitty cat and the tropical heat, I'm enjoying the change of season. It's been so long since we saw autumn taking over. Luckily it has been sun every day and no rain. Rain and cold would have probably changed my vision hehe... love the weak heat and sleeping under a thick blanket. Looking forward to the rest of our trip.

What are you up to these days?

Ingredients (serves 2)

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2 medium-sized sweet potatoes (any color or variety), peeled and cut into pieces
1/2 cup dried adzuki or mung beans
1 cup carrot, finely chopped
1 cup celery, finely chopped
1.5 cup tomato, cubed
2 cups fresh spinach
1/2 cup onion, chopped
2 to 3 cloves of garlic minced
1/2 to 1 cup vegetable stock
Dried or fresh thyme to taste
Sea salt and black pepper to taste
Pinch of ground nutmeg
1-2 tbsps unsweetened almond milk or other nut or seed milk of your choice
1/2 to 1 cup fresh parsley, chopped

Directions

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1. Rinse lentils under cold running water and transfer to a saucepan. Add water and bring to a rapid simmer over medium-high heat. Then reduce the heat to maintain a very gentle simmer. Cook uncovered for about 15 to 20 minutes. Add water if needed to keep the beans barely covered. You can skip this step if you soak the beans overnight.
2. While the beans are cooking, boil the sweet potatoes in lightly salted water to make the mash.
3. Meanwhile, in a pot or large skillet with a lid, sauté the onion and garlic over medium heat for a few minutes. When fragrant, add celery, tomatoes, and carrots. Stir well add the semi-cooked beans and vegetable stock and cook until veggies and beans are softened.
4. Stir in spinach and season with thyme, salt, and pepper to taste. Simmer for another 5 to 10 minutes to let the flavors mingle.
5. Preheat the oven to 175ºC or 350ºF.
6. When the sweet potatoes are cooked, mash with a little salt, nutmeg, fresh parsley, and almond milk (or other nut milk).
   Add the filling to an oven-safe dish or bowl and top with sweet potato mash. You can make one big Sherperd's pie in a pie pan or use separate 1 serving dishes like I did.
7. Bake for 15 minutes or until the mash becomes slightly crisp. You could add Panko to the top for an extra crunchy and browning effect.

Bon Appétit ;)

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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