Bet you can’t find a better comfort food than shepherd’s pie! In this vegetarian version, we nixed the meat in favor of more veggies, and smothered the top in a creamy sweet potato mash.
Traditional shepherd’s pie is often made with lots of butter, salt, cheese, peas, and corn, then is topped with mashed white potatoes. To make this recipe Paleo, we swapped the legumes and grains for real veggies, like mushrooms, asparagus, carrots, and onions. The topping is a creamy sweet potato mash that most would argue is much tastier than the original!
Plus, this recipe is vegan-friendly, so you can make a big batch to share with your Paleo, gluten-free, vegetarian, and vegan friends.
To make it, start by softening the sweet potatoes. Slice them into small cubes, then boil until softened. Drain the water and use a potato masher to mix it with a bit of cashew milk, olive oil, and just a pinch of salt to keep things TRUEPALEO™ approved. You can also use almond milk or any other dairy-free milk you have on hand instead.
While the sweet potatoes boil, sauté your veggies in a bit of olive oil until soft. While they’re still over the heat, make a quick slurry with arrowroot flour, spices, and cashew milk. You might need a bit more arrowroot flour to get the slurry nice and thick.
Next, pour the slurry over the veggies and mix well to thicken into a gravy-like texture. As soon as the veggies are evenly coated, remove from the heat and pour into a baking dish. Top evenly with the mashed sweet potatoes, then set under the broiler until golden and bubbly.
Serve your vegetarian sweet potato shepherd’s pie right away, and enjoy! You can store leftovers in an airtight container in the fridge for 3-4 days.
