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Sweet Potato and Edamame Shepherd’s Pie
This delicious version of a traditional Shepherd’s Pie is vegan and gluten free, loaded with protein and fiber from edamame beans. Sweet potato also adds an excellent dose of vitamin A and potassium. MRM Mesquite powder melds into the creamy sauce beautifully and complements the tender vegetables, creating exciting and comforting flavors and textures. This is a perfect, warming, festive meal at Thanksgiving and Christmas.
½ tbsp olive oil
2 medium sweet potatoes
¾ cup soy milk
MRM Organic Mesquite Powder 1 cup onion, chopped
1 cup button mushrooms, sliced
1 rib celery, chopped
1 large carrot, chopped
¼ cup rice vinegar
1 tbsp chickpea flour
pinch Himalayan pink salt
1 cup frozen or fresh kale
½ cup shelled edamame
Preheat your oven to 400F and lightly oil a small casserole dish.
Bake the sweet potatoes until tender, letting them cool until easy to handle.
Cut in half and scoop out the flesh into your food processor.
Add ¼ cup soy milk and 1 tbsp mesquite powder, then blend until incorporated, scraping down the sides as needed. Set aside.
Heat the oil in a large sauce pan on the stovetop.
Saute the onions, mushrooms, celery, and carrot until tender.
Add the rice vinegar, and bring to a boil, stirring until the vinegar has cooked off.
Add the flour to the pan and stir until the vegetables are coated.
Add the remaining ½ cup soy milk, 1 tbsp Mesquite powder, and salt, then stir continuously to incorporate.
Cook until the sauce has thickened, about 5 minutes.
Stir in the kale and edamame, then pour into the prepared casserole dish.
Spread the mashed sweet potato evenly over the filling.
Bake uncovered until browned and bubbling on top, around 40 minutes.
Serve hot and enjoy!
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