Sweet Potato Sheperd's PieSweet Potato Sheperd's Pie
Sweet Potato Sheperd's Pie
Sweet Potato Sheperd's Pie
Mia Campbell
Mia Campbell
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Recipe - Alberni
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Sweet Potato Sheperd's Pie
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Ingredients
FOR THE SWEET POTATOES
3 large sweet potatoes (rinsed + peeled and roughly chopped into big chunks)
2 Tbsp coconut oil (or butter)
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1-2 Tbsp maple syrup (depending on desired sweetness)
FOR THE FILLING
1 Tbsp coconut oil
1/2 medium onion (diced)
2 cloves garlic (minced)
2 sticks of celery (diced)
2 medium carrots (peeled & diced)
1 cup frozen peas
3 large portobello mushrooms (washed and diced)
1 tsp salt and fresh cracked pepper
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh sage
1/2 cup coconut milk
2 tsp cornstarch Gruyere cheese
Directions

Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook until the are fork tender, approximately 10-12 minutes.

Once cooked, drain and transfer to a large mixing bowl or high speed blender. Use a masher to mash until smooth, or place in a blender and blend until you achieve a smooth consistency. Add coconut oil, cinnamon, nutmeg, and salt. Cover and set aside.

While you are preparing the sweet potatoes, preheat the oven to 350 degrees F and lightly grease a 9 inch baking dish. Heat a large cast iron skillet over medium heat. Once hot, add coconut oil, portobello mushrooms, onions, and garlic and sauté until lightly browned and the onions are translucent, approximately 4-5 minutes. Season with salt and pepper.

Add the celery and carrots, sauté for another 4-5 minutes. Add peas, thyme, rosemary and sage, stir to combine. Turn off the heat and add coconut milk and cornstarch, stir well. Cover and let the mixture thicken.

Transfer the vegetable mixture to your oven-safe baking dish and top with mashed sweet potatoes. Smooth down with a fork. Place the baking dish in the oven and position a backing sheet below in case of any overflow.

Bake for 20 minutes. Remove from the oven and top with 1.5 shredded Gruyere cheese. Broil for approximately 5 minutes or until the cheese is melted. Top with additional herbs, and salt and pepper. Enjoy!

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Servings

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Makes 0 servings
FOR THE SWEET POTATOES
Not Available
3 large sweet potatoes (rinsed + peeled and roughly chopped into big chunks)
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Sweet Potato - Fresh, Jumbo, 970 Gram
$4.26 avg/ea$0.44/100g
2 Tbsp coconut oil (or butter)
Not Available
1/2 tsp salt
Not Available
1/2 tsp cinnamon
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Simply Organic - Cinnamon Powder, 69 Gram
$8.19$11.87/100g
1/8 tsp nutmeg
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Mccormick - Nutmeg Ground, 37 Gram
$7.69$20.78/100g
1-2 Tbsp maple syrup (depending on desired sweetness)
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Western Family - Pure Maple Syrup, 1 Litre
$19.99$2.00/100ml
FOR THE FILLING
Not Available
1 Tbsp coconut oil
Not Available
1/2 medium onion (diced)
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Onions - Sweet Onions, 400 Gram
$2.64 avg/ea$0.66/100g
2 cloves garlic (minced)
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Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
2 sticks of celery (diced)
an image
Celery - Bunch, Fresh, 675 Gram
$4.45 avg/ea$0.66/100g
2 medium carrots (peeled & diced)
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Carrots - Bulk, Fresh, 100 Gram
$0.66 avg/ea$0.66/100g
1 cup frozen peas
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Western Family - Frozen Vegetables - Green Peas, Fancy, 750 Gram
$3.99$0.53/100g
3 large portobello mushrooms (washed and diced)
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Mushrooms - Portabella, Bulk, 1 Pound
$7.99/lb$1.76/100g
1 tsp salt and fresh cracked pepper
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Windsor - Salt & Pepper Shakers, 155 Gram
$6.59$4.25/100g
1 tbsp fresh thyme
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Western Family - Fresh Thyme, 20 Gram
$2.59$12.95/100g
1 tbsp fresh rosemary
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Western Family - Fresh Rosemary, 20 Gram
$2.59$12.95/100g
1 tbsp fresh sage
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Western Family - Fresh Sage, 20 Gram
$2.59$12.95/100g
1/2 cup coconut milk
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Western Family - Organics Coconut MIlk, 400 Millilitre
$3.79$0.95/100ml
2 tsp cornstarch Gruyere cheese
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Le Gruyere - Swiss Cheese, 200 Gram
$13.98 avg/ea$6.99/100g

Directions

Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook until the are fork tender, approximately 10-12 minutes.

Once cooked, drain and transfer to a large mixing bowl or high speed blender. Use a masher to mash until smooth, or place in a blender and blend until you achieve a smooth consistency. Add coconut oil, cinnamon, nutmeg, and salt. Cover and set aside.

While you are preparing the sweet potatoes, preheat the oven to 350 degrees F and lightly grease a 9 inch baking dish. Heat a large cast iron skillet over medium heat. Once hot, add coconut oil, portobello mushrooms, onions, and garlic and sauté until lightly browned and the onions are translucent, approximately 4-5 minutes. Season with salt and pepper.

Add the celery and carrots, sauté for another 4-5 minutes. Add peas, thyme, rosemary and sage, stir to combine. Turn off the heat and add coconut milk and cornstarch, stir well. Cover and let the mixture thicken.

Transfer the vegetable mixture to your oven-safe baking dish and top with mashed sweet potatoes. Smooth down with a fork. Place the baking dish in the oven and position a backing sheet below in case of any overflow.

Bake for 20 minutes. Remove from the oven and top with 1.5 shredded Gruyere cheese. Broil for approximately 5 minutes or until the cheese is melted. Top with additional herbs, and salt and pepper. Enjoy!