Sweet Potato Shepherd’s Pie

DINNER

A traditional shepherd’s pie has a top crust of pillowy mashed potatoes over a meaty lamb stew, but this version places nutritious sweet potatoes over a rich mushroom filling. This adds colour and some extra vegetables, but keeps all the warm, cozy flavours that make the pie a household favourite! Serve with one of our bright side salads to complement the savoury quality of this dish.

FOR THE TOPPING

• 1 large or 2 medium sweet potatoes (about 650g total), peeled and cubed

• ½ head large cauliflower, trimmed and florets separated

• 2 tablespoons plain unsweetened almond milk

• 1 tablespoon unsalted butter

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 large egg FOR THE FILLING

• 1.25kg fresh mushroom caps (mix of portobello, baby bella, and button)

• 2 tablespoons olive oil

• 1 medium onion, finely diced

• 1 celery stalk, finely diced

• 1 medium carrot, finely diced

• 4 garlic cloves, thinly sliced

• 2 tablespoons tomato puree

• 2 teaspoons Worcestershire sauce

• 1 teaspoon kosher salt, plus more for seasoning

• ½ teaspoon freshly ground black pepper, plus more for seasoning

• ¼ teaspoon cayenne

• 3 tablespoons cornflour

• 3 tablespoons water

• Handful of chopped fresh parsley, plus more for garnish

• 2 teaspoons fresh thyme leaves, plus more for garnish

• Sweet paprika

SERVES 6 TOTAL TIME: 1 HOUR 35 MINUTES

MAKE THE TOPPING: Combine the sweet potatoes and cauliflower florets in a microwave-safe dish, add 1cm of water, seal tightly with cling film, and microwave on high until the sweet potatoes and cauliflower are tender, about 8 minutes. Uncover, drain, and cool for about 10 minutes.

To the bowl of a food processor add the sweet potatoes and cauliflower, then add the almond milk, butter, salt, and pepper. Process until smooth, 1 to 2 minutes, stopping to scrape the sides as needed. Add the egg and process until smooth again, about 10 more seconds. Transfer the topping to a medium bowl. Wipe out the bowl of the food processor. CHOP THE MUSHROOMS: Working in batches, add the mushrooms to the food processor and pulse to chop into 5mm pieces, 25 to 30 pulses per batch. MAKE THE FILLING: Heat a large (30cm) frying pan over medium-high heat. Add 1 tablespoon of the olive oil, then add the onion, celery, carrot, and garlic and cook, stirring often, until the vegetables soften and the onion is translucent, 7 to 8 minutes.

Add the remaining tablespoon oil. Working in batches, add the mushrooms, adding more mushrooms as those in the pan begin to wilt, about 8 minutes, stirring as you go.

Add the tomato puree, Worcestershire sauce, teaspoon salt, and ½ teaspoon pepper, then the cayenne. Cook, stirring well, for 1 to 2 minutes.

In a small bowl, whisk together the cornflour and water, then whisk the cornflour mixture into the mushrooms. Cook, stirring thoroughly, until slightly thickened, about 1 minute. Remove from the heat and stir in the parsley and thyme. ASSEMBLE THE PIE: Preheat the oven to 200°C. Spray the bottom and sides of a 23cm square baking dish with cooking spray.

Spread the mushroom mixture in the dish until smooth. Using a measuring tablespoon, dot the sweet potato mixture over the mushrooms and spread it evenly across the top. BAKE AND SERVE: Bake the pie until the top is firm and golden tipped, and the filling is slightly bubbling up, 45 to 50 minutes. Let the pie rest for 15 minutes to settle, then cut into 6 rectangles and serve on 6 individual plates. Sprinkle each with additional parsley and thyme, and add a dash of paprika. Serve.

NUTRITIONAL INFORMATION (1 SERVING) Calories 258, Total Fat 8.2 g 13%, Saturated Fat 2.3 g 11%, Trans Fat 0.1 g, Cholesterol 36.1 mg 12%, Sodium 826.5 mg 34%, Total Carb 40.3 g 13%, Dietary Fibre 7.4 g 30%, Sugars 11.7 g, Added Sugars 0 g, Protein 10.3 g 21%, Vitamin D 21.5 mcg 5%, Calcium 92.3 mg 9%, Iron 3 mg 17%, Potassium 1290.3 mg 37%