Sweet Potato Shepherd’s Pie
 
 
As I said before, I've been making this recipe for many years, especially when I was a private chef in NYC. I feel like I adapted it from somewhere, but I cannot remember from where!!
Author:
Ingredients
  • 2 sweet potatoes, peeled and halved
  • 2 yukon gold potatoes, peeled and halved + 1 yukon gold, diced
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons grapeseed oil
  • 1-2 tablespoons plain unsweetened soy milk (or other non-dairy milk)
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt + more to taste
  • 1 yellow onion, thinly sliced
  • 3 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 carrots, chopped (about 1 cup)
  • ½ cup green lentils
  • 1 teaspoon thyme
  • 1 14-oz can diced tomatoes
  • 1 cup frozen or fresh green beans
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1-2 tablespoons soy sauce or liquid aminos
Instructions
  1. Place the peeled sweet potatoes and yukon potatoes into a large pot with 2 quarts of salted (use about 1 tablespoon) water.
  2. Bring to a simmer and cook until tender, about 20 minutes.
  3. Once tender, drain the water and place the pot back on the heat to evaporate any extra water under the potatoes for 30 seconds.
  4. Remove from heat and use a wire potato masher to mash.
  5. Add the apple cider vinegar, 1 tablespoon of grapeseed oil, soy milk, nutritional yeast, and salt, and mash again. Once the ingredients are incorporated, use a whisk to whip the potatoes until creamy. Set aside.
  6. * You can skip the mashing part and whip/blend the potatoes and ingredients in a food processor if you’d like a more pureed consistency. That’s what I did for the photos, but either works just fine.
  7. While the potatoes are boiling you can make the bottom layer of the sweet potato shepherd’s pie.
  8. Warm 2 tablespoons of grapeseed oil in a skillet on medium heat.
  9. Add the sliced onions, followed by a dash of salt. Sauté until translucent, then continue to cook them on medium-low to caramelize for about 15 minutes.
  10. Once the onions are slightly golden and tender add the celery, garlic, and carrots. Cook until the celery begins to soften, about 5 minutes.
  11. Add the lentils, diced yukon potato, thyme, and diced tomatoes, and stir well.
  12. Place the lid onto the skillet and cook for 30 minutes, or until the lentils are tender. Add more water if necessary––1/4 cup at a time should be plenty if it begins to stick or burn.
  13. When the lentils are tender, add the green beans, cumin, soy sauce, and black pepper. Season with more soy sauce or salt to taste.
  14. Transfer the contents of the skillet to a baking dish (if your skillet is oven-safe you can leave it in there). Spread evenly onto the bottom of the baking dish, then top with the whipped potatoes.
  15. Preheat the Calphalon Quartz Heat Countertop Oven to 350°. Bake for 30-40 minutes, until the potato topping is slightly golden and dry.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2018/12/sweet-potato-shepherds-pie.html