Shepherd’s Pot Pie Stuffed Sweet Potato Un-Recipe

Shepherd’s Pot Pie Stuffed Sweet Potato

Easy Weeknight Dinners // Un-Recipe No. 6
Shepherd’s Pot Pie Stuffed Sweet Potato



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Hands-on time:
Serves: 4

Sweet potatoes piled high with creamy, gooey vegetables and topped with a mashed potato crust redefine this traditional pub-favorite.

What’s an un-recipe?

Ingredients:

Baked Sweet Potatoes (pssst: >> how to bake a perfect sweet potato)
Vegetable Oil
Onion
Garlic
Mushrooms
Frozen Cauliflower, Broccoli and Carrot Mix
Frozen Peas
Celery
A Couple Yukon Gold Potatoes For Mashing
Almond Milk
Nutritional Yeast
Tapioca Flour or Cornstarch For Thickening
Herbs de Provence
Earth Balance Butter

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Prep For Shepherd’s Pie Stuffed Sweet Potato:

1. Get The Potatoes Boiling For Mashing: Place a couple yukon gold potatoes in boiling water for about 25 minutes or until easy to pierce with a fork.
 
2. Sautée The Veggies: Heat oil in a large pan. Finely chop the garlic and onion and lightly sauté. Defrost the veggies in a microwave or steamer, add to the pan when the garlic and onion starting to become translucent. Toss in chopped celery. On a separate burner, sautée mushrooms in a little oil until golden brown and tender.

3. Mash The Potatoes: Reserve the potato water and mash away. Don’t worry about skins, they’re thin and tender and will incorporate nicely into the finished product. Add some butter or almond milk if you like your mashed potatoes extra creamy. Add salt and pepper to taste.

4. Make The Gravy: Pour about one cup of the potato water into a glass bowl. Add a heaping spoonful of nutritional yeast, a splash of almond milk and ⅓ cup tapioca flour, cornstarch or another thickener (any flour will do). Whisk, whisk, whisk while it’s still warm. Adjust by adding more liquid or more flour (or even a dollop of the mashed potatoes) depending on how thin or thick you like your gravy. You want it to be thinner than you normally prefer, however, because it will thicken in the next step.

Shepherd’s Pot Pie Stuffed Sweet Potato
Making a good “goop” for the gravy.

5. Mash The Potatoes: Reserve the potato water and mash away. Don’t worry about skins, they’re thin and tender and will incorporate nicely into the finished product. Add some butter or almond milk if you like your mashed potatoes extra creamy. Add salt and pepper to taste.

6. Assemble: Take the sweet potatoes out of the oven a few minutes earlier than you normally would. Turn the oven’s temperature up to the highest setting. Stuff the sweet potatoes with a few heaping spoonfuls of the veggie pot-pie mix from step 5. Spread a thin layer of mashed potatoes on the top.

7. Finish With A Broil: Place a dollop of earth balance butter on top of the mashed potato layer. This well help develop a nice, golden crust in the oven. Place in the hot oven for about five minutes, or until you see a crust developing. Garnish with a couple peas and herbs if you’re going for show.

 


 

Surprise Ingredient:

Nutritional Yeast. It’s a great thickener for the gravy and imparts a savory, cheesy, umami property to the final product. (Plus, it’s is high in protein and essential B vitamins.) Don’t let the weird name turn you away.

For The Win:

Broil. This is one of the few un-recipes where we return the stuffed sweet potato to the oven after assembling. This is a critical step for developing a nice crispy crunch. Make sure your mashed potato layer is spread thin, and don’t skimp on the dollop of butter as that additional fat will help it brown nicely. Furthermore, baking after assembling lets the gooey, pot-pie veggie mix fully meld with the meat of the sweet potato.

The Takeaway:

Use Versatile Veggies And Simplify With Frozen. I always have frozen California mix (cauliflower, broccoli and carrot) and frozen peas on hand. These vegetables work well in many English, American or Asian-inspired dishes. It makes dinner prep so much easier by reducing the amount of time you have to spend cleaning and chopping veggies, especially with more complicated un-recipes like this one. To simplify even further, you could make this un-recipe without the celery and mushrooms and it would still taste great. Use what you like and what you have on hand; don’t fret over missing ingredients.


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