Wednesday, March 18, 2015

Vegan Sweet Potato "Cheesy" Shepherd's Pie with Daiya (Gluten-Free)

I may or may not have tied one on (a green one, at that) during St. Patrick's Day festivities in the past. You know, during my younger years?

These days, with work, kiddos and a schedule that makes the Marines look like wussies, a good Shepherd's Pie is as Irish as I can get on March 17th.

This is how this year's went down:

Sweet Potato Cheesy Shepherd's Pie

Mashed Sweet Potato Topping:

3 pounds sweet potatoes
3 cloves garlic, minced
1/4 cup vegan margarine
a few splashes non-dairy milk (I used cashew milk)


2 medium turnips, peeled and diced small
1/2 medium onion, diced medium
1 cup fresh broccoli, cut into bite-sized pieces
3/4 cup fresh or frozen petite peas
1 - 15oz. can garbanzo beans
8 oz. Daiya Deliciously Dairy-Free cheddar-style cheese shreds


1/4 cup vegan margarine
3 T garbanzo bean flour
1/3 cup nutritional yeast
2 T oil (I used avocado oil)
1 t dried basil
1 1/2 c non-dairy milk

Sweet potato topping:

Peel sweet potatoes and dice into large chunks.

Place in a large pot, and add enough water to cover potatoes.

Bring water to a boil, and boil potatoes for about 20 minutes, or until easily pierced with a fork and tender.

(I use a stand mixer for this part.) Mash potatoes, adding minced garlic and vegan margarine.

Add non-dairy milk as necessary to make a creamy texture.

Set aside sweet potato topping.


(I do this prep while the potatoes are boiling.) In a large bowl, combine diced turnips, onion, broccoli, peas and garbanzo beans with "cheese" shreds.

Mix well, and set aside while you're preparing sauce.


(Save yourself the dishes, and wash and dry your potato pot for this next part.) Over medium heat, melt 1/4 cup margarine and add garbanzo bean flour and nutritional yeast to create a roux.

Blend in oil until a smooth paste is created.

Add basil and stir.

Whisk in non-dairy milk until well-blended.

Gently increase heat and bring mixture to a boil.

Boil for about three minutes while stirring, or until sauce is thickened.


Pour sauce over filling and mix well.

Dump into an oiled 10" x 10" casserole dish.

Top with sweet potato topping.

Bake at 350 degrees for one hour, covering with foil for the last 30 minutes to prevent topping from burning.

Let stand for five to ten minutes before serving, and then enjoy!

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1 comment:

  1. I make something similar but cut it all up and put it in the crockpot - yum!

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