Vegetarian Sweet Potato Shepherd’s Pie
Recipe courtesy of Shaina Wizov, Take a Bite Out of Boca
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
3 tsp. The Spice Hunter Smoky Turmeric Global Fusion Rub
2½ tsp. The Spice Hunter Smoked Paprika
1½ tsp. The Spice Hunter Garlic
½ tsp. kosher salt
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.
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