Sweet Potato and Edamame Shepherd’s Pie

The shepherd must have found a soybean plant in this fun version of his pie. Sweet potatoes boost the orange antioxidants and carotenoids, and greens and edamame meld with mushrooms in the creamy sauce. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious by Robin Asbell.

Serves: 6

• 1 tablespoon canola oil or Earth Balance margarine, plus extra for the pan
• 1 1/2 pounds (680 g) sweet potatoes
• 1 1/2 cups (360 ml) rice milk or other milk
• 1 tablespoon dark miso
• 2 cups (240 g) chopped onion
• 2 cups (285 g) fresh cremini/brown or button mushrooms, sliced
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 1/2 cup (120 ml) white wine
• 2 tablespoons chickpea flour
• 1/4 teaspoon salt
• 2 cups (130 g) chopped mustard greens or kale
• 1 cup (170 g) shelled edamame, thawed

Preheat the oven to 400°F (200°C/gas 6). Lightly oil a 2-quart/ (2-liter) casserole.

Bake the sweet potatoes until they are 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 to get it all. Add 1/2 cup (120 ml) of the 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 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 1 cup (240 ml) 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.

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.