There's nothing like making a big ol' casserole when you want to take it easy. This shepherd's pie is a hearty, easy-to-make, and worthy of being the centerpiece of your fall table. Coriander lends a unique flavor to this fall favorite dish, loaded with sweet potatoes and colorful root vegetables.
Sweet Potato and Root Veggie Shepherd’s Pie [Vegan, Gluten-Free]
- 1 tablespoon high smoke point oil
- 1 teaspoon sea salt
- Half of large onion, diced medium
- 2 cloves of garlic, roughly chopped
- 3 cups of root veggies, such as parsnips, rutabaga, turnips, and carrots, chopped evenly to 1-inch pieces
- 1/3 cup vegetable stock
- 1/3 cup of white wine
- 2 teaspoons balsamic vinegar
- 1/3 cup organic frozen peas
- A few leaves of mustard greens or other leafy greens, chopped
- 1 large or 2 medium-sized sweet potatoes
- 1/4 cup non-dairy milk
- 2 teaspoons coriander
- 4-5 sprigs of thyme
- 1 medium clove garlic, minced
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- 1/4 cup walnuts of pecans, roughly chopped
- Herbs for garnish
- In a large pan, sweat the onion and garlic with the oil and 1 teaspoon of salt until translucent, being careful not to let the ingredients brown.
- Add the root veggies and continue to sweat for approximately 10 minutes, making sure to stir often to prevent browning or sticking. Add more oil if needed.
- When the root veggies start to break down, add the veggie stock, white wine, and balsamic vinegar. Cover the pot and cook until veggies are slightly soft and the liquid is reduced by 75 percent. Add the greens and peas at the end, just enough to defrost peas and wilt greens slightly.
- While veggies are cooking, prepare the sweet potato topping. Peel the potatoes and roughly chop them. Using a steamer basket, steam the potatoes until soft.
- Cool slightly, then mash with potato masher and add non-dairy milk, apple cider vinegar, coriander, garlic, salt and pepper, and thyme leaves. Combine well. Taste the potatoes and add more coriander if desired.
- Preheat the oven to 400°F In a glass dish, layer the root veggies evenly at the bottom, and follow with the sweet potato topping on top. Sprinkle with nuts.
- Bake for 10-15 min or until nuts are fragrant and brown.