Vegan Shepherd's Pie Stuffed Sweet Potatoes - A Cozy Delight

Get ready for a comforting and delicious twist on a classic dish with our Vegan Shepherd's Pie Stuffed Sweet Potatoes recipe! 

The combination of creamy sweet potatoes, savory vegetable filling, and a flavorful mashed potato topping will leave you craving for more. Let's dive into this cozy and satisfying culinary adventure!

Ingredients:

For the Sweet Potatoes:

• 4 medium-sized sweet potatoes
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For the Filling:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
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For the Mashed Potato Topping:

• 4 medium-sized potatoes, peeled and cubed
• 1/4 cup unsweetened plant-based milk
• 2 tablespoons vegan butter or olive oil
• Salt and pepper to taste

Instructions:

Prepare the Sweet Potatoes:

Preheat the oven to 400°F (200°C).

Pierce the sweet potatoes several times with a fork.

Place the sweet potatoes on a baking sheet and bake for 40-50 minutes or until they are tender. Set aside.

Make the Filling:

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Add the diced carrots, celery, and mushrooms to the skillet. Cook for 5-7 minutes or until the vegetables start to soften.

Stir in the frozen peas, vegetable broth, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper. Simmer for an additional 5 minutes, allowing the flavors to meld together. Remove from heat.

Prepare the Mashed Potato Topping:

Place the cubed potatoes in a large pot and cover them with water.

Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, usually around 15-20 minutes.

Drain the cooked potatoes and return them to the pot.

Add the plant-based milk and vegan butter or olive oil to the pot. Mash the potatoes using a potato masher until smooth and creamy. Season with salt and pepper to taste.

Assemble and Bake:

Cut a slit lengthwise down the center of each baked sweet potato.

Gently push the ends towards the center to create an opening for the filling.

Spoon the vegetable filling into each sweet potato, distributing it evenly among them.

Top each stuffed sweet potato with a generous dollop of the mashed potato topping, spreading it evenly.

Final Bake:

Place the stuffed sweet potatoes on a baking sheet and return them to the oven.

Bake for an additional 15-20 minutes, or until the mashed potato topping is lightly golden and slightly crispy.

Serving:

Serve the Vegan Shepherd's Pie Stuffed Sweet Potatoes hot, straight from the oven.

Each bite will be a delightful combination of sweet and savory flavors, creamy and fluffy textures.

Garnish with fresh herbs, such as chopped parsley or chives, for an extra touch of freshness.

These Vegan Shepherd's Pie Stuffed Sweet Potatoes are the epitome of comfort food, with a healthy twist. 

The creamy sweet potatoes perfectly complement the savory vegetable filling and the fluffy mashed potato topping. This dish is not only delicious but also packed with nutrients and flavors that will warm your heart and soul. 

So, gather your ingredients, preheat your oven, and enjoy this cozy delight that's sure to become a favorite in your vegan recipe collection. Bon appétit!