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Sweet Potato and Edamame Shepherd’s Pie

Sweet potato and edamame shepherd's pie recipe

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.


5.0 from 2 reviews
Sweet Potato and Edamame Shepherd's Pie
Author: 
Recipe type: Casserole / Thanksgiving
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas.
Ingredients
  • 1 tablespoon olive oil or vegan buttery spread, plus extra for the pan
  • 1½ pounds sweet potatoes
  • 1½ 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
  1. Preheat the oven to 400°F. Lightly oil a 2-quart casserole dish.
  2. Bake the sweet potatoes until very tender. Let them cool until you can handle them.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Dollop the sweet potato mixture over the filling and spread it to make an even topping.
  8. Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot.

 

Sweet potato shepherd's pie

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

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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8 Comments

  • Reply
    Sweet Potato and Edamame Shepherd's Pie- Recipes And Family
    January 9, 2012 at 10:09 pm

    […] post: Sweet Potato and Edamame Shepherd's Pie Tags: healthy, kitchen, kitchen-tips, products, shepherd-must, soybean-plant, vegan, vegetarian […]

  • Reply
    TLE
    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.

    • Reply
      Nava
      March 21, 2013 at 7:55 pm

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

  • Reply
    Jean
    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.

    • Reply
      Nava
      December 29, 2014 at 8:58 pm

      So glad you end yours enjoyed it, Jean!

  • Reply
    David Mcilrath
    October 17, 2015 at 7:02 am

    I love being inspired by great recipes

  • Reply
    Lisa
    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.

    • Reply
      Nava
      December 28, 2015 at 6:00 pm

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

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