With the cold weather settling in and potatoes and squashes being in season how could you not want to come back to the comfort foods? Here’s a delicious twist on the traditional shepherd’s pie courtesy of Vegan on the Cheap by Robin Robertson.
Makes 4 – 6 servings
3 sweet potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons water
Salt and Black Pepper
2 tablespoons vegan margarine
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 medium carrots, chopped
3 cups cooked black beans
1 1/2 cups thawed frozen corn kernels
1 1/2 cups tomato salsa
1/2 teaspoon ground cumin
1) Preheat the oven to 350F. Lighty oil a 9×13 inch baking pan and set aside. Steam the potatoes until just tender (about 12 minutes). WHile the potatoes are steaming, in a blender or food processor, puree the chiles with the water and set aside.
2) Mash the steamed potatoes with half of the chile puree, the margarine, and salt and pepper to taste. Set aside.
3) In a large skillet, heat the oil over medium heat. Add the onion and carrots, cover, and cook until soft, about 10 minutes. Transfer to the prepared pan. Add the beans, corn, salsa, cumin and the remaining chile puree. Season with salt and pepper to tastes. Stir to combine.
4) Spread the mashed potatoes eavenly on top of the bean mixture. Bake until the filling is hot, about 40 minutes. Serve hot.