It’s 90 degrees here today, and I can’t even believe I’m about to talk about fall food. But I cranked up my oven today just for you because I love you and I want you to have awesome food every dang day. I made you something hearty and flavorful and meatless. It’s Sweet Potato Vegetarian Shepherd’s Pie.
I first discovered this recipe while we were living in Taiwan, but I couldn’t manage to find the can of lentils that was called for, so I used black beans instead. Everybody eating it loved it, including the actual vegetarians. Onions, carrots, tomatoes, and black beans all get cooked together in red wine and veggie stocks, then that whole situation gets topped off with mashed sweet potatoes and cheddar cheese. It’s flavors on top of flavors on top of flavors.
Trust the English when it comes to cold weather comfort food. Not that I know what cold weather feels like. It drops into the low 70’s and suddenly I’m desperate for a jacket and might actually consider putting on covered shoes. But for some reason, I haven’t been able to stop loving cold weather foods like shepherd’s pie. If you have vegetarians in your life, or you’re into meatless Monday, you’ll definitely want to work this into your dinner rotation. It can be completed in about 45 minutes, or you can assemble the pie and refrigerate it for a few days or even put it in the freezer for later. Make your life easy, friends.
If the weather is thinking about cooling off in your area, you should make Sweet Potato Vegetarian Shepherd’s Pie. If it’s still 90 degrees in your area, you should still make it and daydream about a Swedish chalet in the alps or the snow covered Scottish moors. Either way, it’s gonna be awesome.
- 1 tablespoon olive oil
- 1 onion, peeled, halved, and sliced
- 2 carrots, sliced lengthwise then chopped
- 1 teaspoon dried thyme, divided
- 1 cup red wine
- 1/2 cup veggie stock
- 1 can petite diced tomatoes
- 1 can black beans, drained
- 2 pounds sweet potatoes, peeled and chopped into large chunks
- 2 tablespoons butter
- 3 ounces shredded sharp cheddar
- Put a large pot of water on to boil for your sweet potatoes. Put olive oil in a large skillet and preheat it over medium heat. You can peel and start chopping your veggies as things heat up.
- Add onion to skillet and cook until golden brown, stirring frequently. Add the carrots and 1/2 teaspoon of dried time and give everything a good toss.
- When your water is boiling rapidly, add your sweet potatoes and cook for about 15 minutes or until the sweet potatoes are fork tender.
- Add wine, stock and tomatoes to your skillet, stir everything together, and simmer for about 10 minutes. Stir in black beans and simmer for another 10 minutes
- When your sweet potatoes are soft, drain completely and return them to the hot pot (off the heat). Add butter and salt and pepper to taste. Mash sweet potatoes until smooth.
- Preheat your oven to 375 and lightly spray a 2 quart casserole dish with non-stick spray. Transfer your veggie and black bean mixture to the casserole dish. Spread your mashed sweet potatoes on top of your veggies, then sprinkle the cheese over that. Finally, sprinkle the last of your dried thyme over the top.
- If you want to stash this in the fridge for a couple of days, now would be the time. Or you can freeze it for up to month. Just double the baking time when you decide to cook it.
- Bake your pie for 20 minutes or until everything is bubbly and melty.