I’ve made this recipe twice. The first time, in pie crusts. It was terrific. The second time was yesterday. I was cooking all day. I baked cookies, made a salad, prepped breakfast and lunch for my family, and made this shepherd’s pie. Along the way, I lost track of making pie crust, so I made the pie in a roasting pan, and without a crust. It was just as good.
Note that this is another recipe that looks long and complicated, but isn’t hard or all that time consuming to make. As with many of my recipes, you can adjust things to your taste. You can really 1 1/2 cups of any diced veggies, in place of the mixed frozen veg in the recipe.
Sweet Potato Shepherd’s Pie
2 large sweet potatoes
2 large white potatoes
1/3 cup vegan sour cream or 1/4 cup plain, unsweetened non-dairy milk
1 small onion, cut into small dice
1 tbsp olive oil or vegan butter
1/2 pound button or cremini mushrooms, cleaned and sliced.
1 pound tofu, pressed* and cut into 1/4-1/2 inch cubes
1 1/2 cups frozen mixed veggies (carrots, green beans, corn, peas)
1 cup finely chopped kale or spinach
1 1/4 cups veggie broth
1 1/2 tbsp flour
1/4 cup plain, unsweetened non-dairy yogurt
4 tsp Braggs, tamari, or soy sauce
1 tbsp nutritional yeast
1/2 tsp dried dill weed
pinch of thyme
pinch of rosemary
salt and pepper to taste
2-9 inch deep dish pie crusts
Peel the potatoes, cut into small dice, and place in a large pot. Cover with water and a generous sprinkling of salt. Cook over high heat, until the potatoes are tender. Drain the pot, add the sour cream or milk, and mash. Add salt and pepper to taste.
While the potatoes are cooking, saute the onion in the oil, until translucent. Add the mushrooms and saute until they release their moisture and turn brown. Transfer the mushrooms and onions to a large bowl, along with the tofu, frozen veggies, and kale. Gently toss all the veggies, to combine.
Return the pan to the heat, and add the veggie broth and flour. Whisk vigorously, to remove any lumps. Allow the broth and flour to simmer for a few minutes, to thicken a bit. Add the yogurt, Braggs, nutritional yeast, and herbs, and simmer another couple minutes, to bring the flavors together.
Divide the veggies between the two pie crusts. Carefully pour half the sauce over each pie. Spread half the potatoes over each pie. Sprinkle the top of the potatoes with a bit of kosher salt and a little more nutritional yeast (optional). Bake the pies in a 375 degree oven for 30-40 minutes, until the top of the pies are crisp, and the crusts are golden brown. Allow to rest 5-10 minutes, before cutting and serving.
If you are omitting the pie crusts, just layer the veggies, sauce, and potatoes in a large casserole dish. Baking time will be about the same.
*You can use a press, designed specifically for getting the water out of a block of tofu. Or, you can use what you have on hand. For this dish, since the pieces of tofu don’t need to look perfect, I placed the tofu in a colander. I put a heavy bowl on top of it, and placed a large can of tomatoes in the bowl. I left the tofu to drain for about 45 minutes, before cutting it.