Pie. Sweet potatoes. Sign me up.
This new recipe is a sweet twist on an old favorite comfort food—classic shepherd’s pie. Instead of ground beef, it’s filled with savory veggies and beans flavored with earthy spices and topped with a thick, creamy layer of taters. Delicious, caramely, sweet potaters, that is.
Where’s the beef? No one cares! Pass me the pie.
Vegetarian Food is for Everyone!
I am neither on a gluten-free diet, nor am I a vegetarian.
But when I found out about my friend Hannah’s new cookbook, Gluten-Free Vegetarian, I was SUPER excited. Because Hannah is the blogger behind HealyRealFoodVegetarian.com, which is one of my absolute favorite real food blogs.
And yeah—that’s right, by the way—you most certainly can be a “real foodie” AND be a vegetarian. Who says you have to eat meat? I like going meatless here and there, myself. For one thing, it cuts down on the grocery budget—since pastured meats can be pretty expensive, why not just skip the meat a couple nights a week so you can better afford the good stuff, and won’t have to resort to CAFO? Going easy on the meats at dinner time can be beneficial for your sleep, too, since muscle meats contain amino acids that convert to stressful hormones which can keep you up at night.
But mostly, I love eating vegetarian food because it makes for such creative and interesting dishes, like this shepherd’s pie! I never would have thought to make something like this, but when you eat vegetarian, you expand your horizons so much and add a lot of variety to your diet. This recipe comes straight from the Gluten-Free Vegetarian e-cookbook, and Hannah has generously allowed me to share it with everyone here.
Even my husband said, “This wouldn’t even be any better with ground beef added to it. I like it just the way it is!”
And I think that is exactly what a good vegetarian recipe should be—not a recipe that was good with meat and then you take the meat out of it to make it vegetarian—a recipe that’s delicious and complete as it is without the meat. Hannah is the master at making vegetarian dishes like this, that are also completely real-food-friendly—with plenty of healthy fats and wholesome ingredients, and no soy-based fake stuff.
We can’t wait to try out more recipes from Gluten-Free Vegetarian!
Save 35% This Week Only
Just FYI, you can grab your copy of Gluten-Free Vegetarian for 35% off the purchase price, for one week only—now through October 15th. Plus, you’ll get a free bonus—another little cookbook with grain-free vegan desserts. These are made with yummy ingredients like coconut cream, real maple syrup, cocoa powder, and more.
Click HERE to save 35% off the new ebook, plus get the bonus dessert book for FREE.
Vegetarian Shepherd’s Pie with Sweet Potato Topping
- 1 onion
- 5 cloves garlic
- 3 T ghee or coconut oil
- 1/2 tsp parsley
- 1/2 tsp sage
- 1/2 tsp oregano
- 1/2 tsp marjoram
- 1/2 tsp cumin
- 1/2 tsp salt and pepper
- 2/3 cup peas
- 2 tomatoes (I used organic canned tomatoes)
- 1 cup kidney beans, cooked (I cook mine in a pressure cooker—saves so much time!)
- 10 crimini mushrooms
- 1/3 cup broth
For the Topping:
- 3 sweet potatoes
- 3 T milk or coconut milk
- 1 tsp garlic powder
- Turn oven on to 400 degrees. To cook the sweet potatoes, wash them and put in a glass baking dish, and bake for 30-40 minutes or until soft. After the potatoes are done, turn the oven up to 475.
- In a large skillet or pot, heat oil and add chopped onions, garlic, and seasoning spices. Stir and cook for a minute or two, then add chopped mushrooms.
- Cook a few minutes, then add chopped tomatoes, kidney beans, and broth. Bring to a boil then turn down to simmer, and let simmer for about 20 minutes.
- Peel skin from sweet potatoes and place them in a bowl, then mash with milk and garlic powder.
- Place bean and vegetable in an oven-safe 8 or 9-inch pie dish (I love my Pyrex one!) Layer the top with sweet potato mixture. Put in the broiler for about 10 minutes.
P.S., this is one of those recipes that tastes EVEN BETTER the next day as leftovers for lunch. YUM.
Order Gluten-Free Vegetarian and Save 98%!
Want more deliciously-amazing, easy gourmet vegetarian recipes, like these Chickpea Stuffed Sweet Potatoes with Balsamic Glaze?
Or this Cauliflower Crust Pizza?
Or these Grain-Free Chocolate Chip Cookies?
Well, you’re in luck!
Right now, Gluten-Free Vegetarian is available with the Fall into Health Autumn Sale package, for 98% off!
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Hurry! Sale ends November 7th. Don’t wait to order before it’s too late!
How to you pressure can beans?
I am surprised you seem to be endorsing cooking beans in a pressure cooker, and indeed, promoting a pressure cooker. My understanding is that this is not a safe way to prepare real food. Also, there is no mention in the recipe of properly preparing the beans. Otherwise it looks very tasty. I cook meals like this but they still aren’t vegetarian because I cook the beans in homemade stock, an easy adaptation for non-vegetarians.
Read this post for more info regarding pressure cooking:
The recipe in the book links to another section in it that shows how to prepare the beans—via soaking or sprouting. That’s a separate tutorial from this recipe, however, so I didn’t share it.