This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas. Greens and edamame meld with mushrooms in the creamy sauce, creating a burst of flavor that's both exciting and comforting. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious* by Robin Asbell.

Recipe

Sweet Potato and Edamame Shepherd's Pie

This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas.

5 from 2 votes

Print Pin Rate

Course: Casserole / Thanksgiving

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: to 8

Calories: 246kcal

Author: Veg Kitchen

Ingredients

1 tablespoon olive oil or vegan buttery spread plus extra for the pan
1 ½ pounds sweet potatoes
1 ½ 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
½ cup white wine
2 tablespoons chickpea flour
¼ teaspoon salt
2 cups chopped mustard greens or kale
1 cup shelled frozen edamame fresh green soybeans, thawed

Instructions

Preheat the oven to 400°F. Lightly oil a 2-quart casserole dish.
Bake the sweet potatoes until very tender. Let them cool until you can handle them.
Strip off the skins, drop the flesh into a food processor, and puree until smooth, scraping down the sides occasionally. Add ½ cup of the nondairy milk and the miso and puree to mix well. Set aside.
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 the 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.

Nutrition

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Robin Asbell is a chef, speaker, culinary instructor, and author. Learn more about her at RobinAsbell.com.

Enjoy more of VegKitchen’s sweet potato recipes.

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Comments

TLE says

March 21, 2013 at 2:31 am

It's great! But adding gardein chick'n scallopini and some thyme/sage or poultry seasoning plus s+p makes it even better! I also added another tsp of chickpea flour to mine. I used coconut milk. Cheers.
Nava says

March 21, 2013 at 7:55 pm

Thanks, and thank you for letting us know of your tweak to this yummy and substantial recipe!
Jean says

December 26, 2014 at 1:03 pm

I made this for my Grandson's Mother for Christmas, even the carnivores loved it! I will definitely make this again.
Nava says

December 29, 2014 at 8:58 pm

So glad you end yours enjoyed it, Jean!
David Mcilrath says

October 17, 2015 at 7:02 am

I love being inspired by great recipes
Lisa says

December 25, 2015 at 10:24 pm

Made this for Christmas dinner. Followed your recipe with no changes and it was a huge success! Thank you for sharing your talents.
Nava says

December 28, 2015 at 6:00 pm

So glad it was a hit with you and yours, Lisa! Thanks so much for your comment.