This is the perfect fall/winter dish. Not only is it amazingly good, its filling, healthy and will keep for days in your refrigerator. Your kitchen will smell amazing...
Vegetarian Sweet Potato Shepherd's Pie
TOPPING
2 medium sweet potatos, peeled and cut in chunks
¼ cup milk or plain soymilk
1 Tbs. butter
1/4 cup grated Parmesan (optional)
FILLING
1 ½ tsp. olive oil
1 yellow onion, chopped
3 carrots, diced
2 zucchinis, diced
1 cup frozen peas (optional)
3 sprigs fresh thyme, chopped
1 tsp fresh chopped rosemary
¼ cup wine, sherry or vermouth
1 15-oz. can cannellini beans, rinsed and drained (or 1 bag veggie crumbles)
1 cup veggie broth
1/4 tsp cinnamon
3 Tbs. shredded Parmesan cheese, optional
1 can tomato paste
For Topping:
Boil sweet potatoes and mash with milk and butter. Season with salt, pepper, and Parmesan.
For filling:
Heat oil in large skillet over medium heat. Saute onion and herbs until onion is translucent. Add carrots. Cover and cook on low a couple mins.
Add wine, and cook 30 seconds to deglaze pan. Return heat to Med. Stir in beans or veggie crumbles, zucchini and broth. Cover, and simmer 10 minutes, or until veg are soft. Add tomato paste and cinnamon. Simmer another 10 min. Add frozen peas and remove from heat.
Pour Filling into 2 to 3 quart glass baking dish. Spread topping over filling. Sprinkle with Parmesan cheese, if using.
Preheat oven to 375°F. Place casserole on cookie sheet to catch drips Bake, uncovered, 30 minutes, or until filling is bubbly and cheese has melted. Let stand 5 minutes before serving.
