The Simple Vegan

Sweet Potato Shepherd’s Pie “Muffins”

Here is a double-duty twist on the English classic meat and veggie dish. I used mashed sweet potatoes instead of regular mashed potatoes, but feel free to use whatever kind of potato you like best (even instant). I also baked mine in a large muffin tin instead of a large casserole dish. It’s cute and helps with portioning (although I had 2!).

2 large sweet potatoes, peeled and cubed
1 T earth balance margarine
1 package vegan meat substitute (I used light life crumbles, but any crumble-able fake meat will work)
1/2 c peas
1/2 c corn
1/2 c carrots
1/2 onion, diced
1 3-oz can tomato paste
salt/pepper
1 t italian seasoning

Preheat oven to 350F and spray a large muffin tin.

Boil sweet potatoes until tender. While they are boiling mix the vegan meat with the veggies (frozen and canned veggies really speed up this dinner and take away from a lot of the prep work - any variety works), tomato paste, and the spices. Add about 1/2 c of the veggie/meat mixture to the muffin tins. Really pack it in there - it will help it come out cleanly.

Drain the sweet potatoes and mash or whip with 1 T earth balance. Spoon potatoes over meat mixture in the muffin tins and bake for 30 minutes.

Let cool for about 5 minutes before serving. Use a spoon to go around the edges of the muffin tin and scoop out the Shepherd’s Pie. They should come out mostly in tact.

YIELDS: 6 servings PREP TIME: 15 min COOK TIME: 30 minutes