In my nutrition practice, I have had several discussions with clients about creating a vegan Shepherd’s pie. Basically, a Shepherd’s Pie with the herd. Recently, I wanted to create a new recipe with my So Delicious Coconut Milk. I decided to use other on hand ingredients including chickpeas, corn, mushrooms, zucchini, sweet potatoes, leeks and tamari.
5 medium sized sweet potatoes, cut in half 1 large leek, sliced
3 ears of corn, cut off the cob 1 small zucchini, sliced
2 cups Chickpeas, soaked and cooked 3 scallions, sliced
2 TB Organic Tamari 2 TB Olive Oil
2 carrots, sliced thin Sea Salt & Pepper to taste
1 cup So Delicious Coconut Milk
1 cup mushrooms, chopped
Preheat oven to 350 degrees. Note: you may use canned chickpeas instead if you prefer. Just remember to rinse.
In a medium to large pot, fill half way with water and boil sweet potatoes until tender. About 10 – 15 minutes. Gently pull off potato skins and place into a mixing bowl. Add coconut milk, salt and pepper. Mash until smooth consistency and set aside.
In a medium sauce pan, gently mash chickpeas, tamari and oil over medium heat until reaching a lumpy consistency. Then, add corn, zucchini, carrots, scallions, and 3 quarters of sliced leeks (save some for the top). Cook over low to medium heat for 8 minutes. Place mixture into a round or rectangular casserole dish and spread evenly.
Place mashed sweet potatoes over first layer and spread evenly. Place extra sliced leeks on top and bake for 25 minutes.