Sweet Potato and Edamame Shepherd's Pie
Recipe URL
6 servings
Ingredients:
- 1 tablespoon olive oil or Earth Balance vegan buttery spread, plus extra for the pan
- 1 1/2 pounds sweet potatoes
- 1 1/2 cups rice milk or other nondairy milk
- 1 tablespoon dark miso, such as hatch
- 2 cups chopped onion
- 2 cups fresh cremini/brown or button mushrooms, sliced
- 2 large carrots, chopped
- 2 ribs celery, chopped
- 1/2 cup white wine
- 2 tablespoons chickpea flour
- 1/4 teaspoon salt
- 2 cups chopped mustard greens or kale
- 1 cup shelled frozen edamame, thawed
Directions:
- Preheat the oven to 400°F.
- Lightly oil a 2-quart casserole dish
- Bake the sweet potatoes until tender.
- Cool and remove the skins and puree until smooth.
- Add 1/2 cup of the nondairy milk and the miso and puree to mix well.
- Reserve.
- In a large pot, heat the oil over medium-high heat.. Sauté the onions, mushrooms, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened.
- Add wine and bring to a boil, stirring until the pan is dry.
- Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly.
- Drizzle in the remaining cup of nondairy milk, add the salt, and stir constantly to mix well.
- Cook until the sauce is thickened, about 5 minutes.
- Stir in the greens and edamame and transfer the contents to the prepared pan.
- Dollop the sweet potato mixture over the filling and spread it to make an even topping.
- Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot, or cool and refrigerate; reheat slices in a toaster oven or microwave.