Sweet Potato Sherpherds Pie
1 large sweet potato, cut into 1" cubes
1 medium potato, cut into 1" cubes
1 cup water
1/2 cup nondairy milk (I use soy)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
pepper, to taste Filling:
oil, as needed
1 leek, thinly sliced
1 1/2 cups veggie broth, divided
2 turnips, diced
2 stalks celery, chopped
1 or 2 carrots, diced
2 cups cabbage, chopped
1/2 teaspoon dried thyme
1 (14 ounce) can cannellini beans
salt and pepper, to taste
1. For sweet potato topping, microwave potatoes and water in a covered dish on high for 6 to 8 minutes, until soft. Mash with milk, cooking water, cinnamon, and nutmeg. Season with salt and pepper, if desired. Set aside. Preheat oven to 375 degrees F.
2. For filling, heat oil in large skillet over medium heat. Add leek, and sauté 5 to 6 minutes, or until leek is soft. Add 1 cup broth, turnips, carrot, celery, cabbage, and thyme; cook 10 minutes more, or until carrot begins to soften.
3. Stir in beans and remaining broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
4. Pour filling into 2 or 3 quart casserole dish. Spread sweet potato topping over filling. Place casserole on baking pan. Bake, uncovered, 30 minutes, or until filling is bubbly. Let stand 5 minutes before serving.
Source of recipe: Inspired by a recipe on Vegetarian Times.